Summer Berry Topped Elderflower Cheesecake

Lightly fragrant and delectably creamy, this cheesecake makes a summer party decadent. Surprisingly easy to make, choose the ripest, sweetest available fruit and enjoy.

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   1. Pre heat oven 200c/400f/gas6. Line the base of a 20cm/8in loose-bottomed spring form tin. Crush the biscuits, melt the butter and stir together. Press into the base of the tin, bake for 8mins, remove and cool. Reduce the oven to 150c/300f/gas2.
   2. Place the cream cheese into a large bowl, mix a little of the cordial with the cornflour to a smooth paste and add to the cheese with the remaining cordial, egg yolks and sour cream. Whisk or beat until smooth, pour into the tin and cook for approx 45-50mins. Check that it is set with a slight wobble in the middle and cool, leaving it in the tin.
   3. Make the topping by soaking the gelatine in cold water for 5mins then place the cordial in a small pan. Add 8 tbsp water and gently heat. Stir in the gelatine until melted then cool.
   4. Pile the berries on top of the cheesecake whilst still in its tin.
   5. Spoon the cool glaze over the top of the cheesecake, place in the fridge for 2 hours to set, remove from the tin and serve cut into slices with a little cream.