The theme for June's meeting of the Gloucester Clandestine Cake Club was "Flower Power," and the ladies (just ladies, this time) of the area definitely rose to the challenge. I made a lemon and blackcurrant cheesecake (recipe below), which seemed to go down well. You can see the full spread of beautiful, flowery cakes below.
Lemon & Blackcurrant Cheesecake Recipe
145g digestive biscuits
150ml double cream
300g cream cheese
50g icing sugar
1½tsp lemon extract
zest of ½ lemon (finely grated)
5tbsp seedless blackcurrant jam
Optional: extra jam & edible gold sugar balls
- Use greaseproof paper to line the base of a 6in (16cm) loose-bottomed cake tin.
- Crush the biscuits (I use the end of a rolling pin), melt the butter, and stir through the crumbs until thoroughly combined. Press this mixture into the base of the cake tin, and refrigerate for an hour.
- Combine the cream cheese with the icing sugar, lemon essence, and grated lemon zest.
- In a separate bowl, whip the cream until stiff.
- Fold the whipped cream into the cream cheese, and briefly whisk the mixture again.
- Spread the blackcurrant jam onto the biscuit base, and spread evenly across the surface.
- Spoon the cream cheese mixture on top of the jam, and smoothe the top with a spatula.
- For the optional flower decoration, insert small flower-shaped cookie cutters into the cheesecake top, and spoon a little extra jam into the cookie cutter shapes. I used a chopstick to spread the jam out to fill the shape without disturbing the cheesecake underneath. Remove the cookie cutters just before serving, and use gold sugar balls for the flower centres.
- Refrigerate before serving, for at least 2-3 hours.