Elderfower cheesecake

This dairy-free version is perfect for those with food intolerances, but tastes so good that everyone will love it! The flavour of elderflower adds a sweet floral note, which gives it a twist on a classic baked cheesecake.

Serves 12 • Ready in 1 hr 15 mins, plus cooling and overnight chilling

For the base:

150g dairy-, wheat- and gluten-free digestive biscuits

45g olive oil spread

For the filling:

750g dairy-free cream cheese

(we used Original Creamy Sheese from Holland & Barrett)

175g golden caster sugar

254g carton single soya 10% fat

(we used the Alpro alternative to single cream)

2tbsp gluten-free cornflour

1tbsp vanilla bean paste

Finely grated zest and juice of 1 lemon

3tbsp elderflower cordial

2 eggs

For the topping:

4tbsp elderflower cordial

You will need:

Edible flowers, such as violas or elderflowers (optional)

18cm springform tin, greased and lined

1 Heat the oven to 180C/gas 4. For the base, blitz the biscuits in a food processor to make crumbs. Melt the olive oil spread in the microwave, add to the crumbs and mix. Press into the base of the tin and bake for 10 mins, then cool.

2 For the filling, put the dairy-free cream cheese, sugar and single soya into a food processor and blend to combine. Stir the cornflour with 4tbsp water until dissolved and add to the dairy-free cream cheese mix with the vanilla, lemon zest and juice, cordial and eggs. Blend the mixture until smooth and creamy.

3 Pour the mixture over the biscuit base and place the cake tin in a roasting tin. Pour boiling water around the cake tin to come halfway up the tin. Cook for 10 mins. Reduce the oven temperature to 160C/gas 3 and bake for 35 mins. Leave in the oven for 1 hr, then cool and chill overnight.

4 For the topping, heat the cordial for a few mins until it turns pale golden, then immediately drizzle it over the top of the cheesecake. Decorate with edible flowers, if you like.

Per serving: 460 cals, 31g fat, 5g sat fat, 30g carbs