Ingredients:

  • 150g (5.3 oz) Digestive Biscuits (or Graham Crackers)
  • 75g (2.6 oz / 5 Tbsp) Unsalted Butter, melted
  • 450g (16 oz) Full-Fat Cream Cheese, room temperature
  • 100g (3.5 oz / ¾ cup) Icing Sugar (Confectioners’ Sugar), sifted
  • 1 tsp Vanilla Extract
  • Zest of 1 large Lemon
  • 300ml (1 ¼ cups) Double Cream (or Heavy Whipping Cream), very cold
  • 60ml (4 Tbsp) Elderflower Cordial (or syrup)
  • 400g (14 oz) Fresh Strawberries, hulled and quartered
  • 8 Small Meringue Nests (or 60g / 2 oz shop-bought meringue shards)

Instructions:

  1. Prepare the Biscuit Base: Blitz the biscuits until fine crumbs form. Pour the melted butter over the crumbs and mix thoroughly. Divide the mixture evenly between 8 serving cups/jars and press firmly into the bottom. Place the cups in the freezer while preparing the filling.
  2. Make the Cream Cheese Mixture: Using a paddle attachment or hand mixer, beat the room-temperature cream cheese, icing sugar, vanilla extract, and lemon zest on medium speed until completely smooth and lump-free (about 2 minutes). Scrape down the bowl frequently.
  3. Whip the Elderflower Cream: In a separate, clean bowl, whip the cold Double Cream and Elderflower Cordial on high speed until stiff peaks form. Be careful not to over-whip.
  4. Fold and Layer the Filling: Gently fold the elderflower whipped cream into the cream cheese mixture in three stages using a rubber spatula. Stop folding as soon as no streaks remain. Spoon or pipe the mixture evenly over the chilled biscuit bases. Cover and refrigerate for a minimum of 4 hours, or ideally, overnight, until the filling is fully set and firm.
  5. Final Assembly (Just Before Serving): Lightly crush the meringue nests/shards. Just before serving, top each chilled cheesecake cup generously with the fresh, quartered strawberries. Sprinkle the crushed meringue pieces over the strawberries and serve immediately while the meringue is still crisp.