Elderberry Cheesecake with a Delightful Bran Base.

This delicious cheesecake is flavoured with berries picked from trees of the genus Sambucus growing wild and free in the clean Welsh air.

FACEBOOK:   / titlisbusykitchen  

INGREDIENTS
For the base
175g crushed bran cereal (e.g. All Bran or Bran Flakes)
75g butter
75g apricot jam
For the elderberry syrup
250g elderberries removed from the stalks
1 tsp cornflour (cornstarch) dissolved in 1 tbsp water
For the cheesecake
400g soft cream cheese (e.g. Philadelphia or Mascarpone)
400g can of condensed milk
Juice of a lemon

INSTRUCTIONS
Prepare the base
Melt the butter and jam in a pan and add the the crushed bran cereal. Mix well.
Pour the mixture into a greased 8" cake tin or flan dish. Spread around and smooth out to an even base.
Place in the fridge for at least 30 minutes.
Prepare the elderberry syrup
Place the elderberries in a pan and bring slowly to the boil.
Mash the fruit lightly with a fork.
Add 2tbsp of water then pour into a sieve. Use the back of a spoon to press the juice out.
Return the juice to a pan, add the cornflour/water mix and slowly bring to the boil.
Turn off the heat and allow the syrup to cool.
Prepare the cheesecake
Whisk the cheese and condensed milk together in a bowl until smooth.
Continue whisking and slowly add the lemon juice.
Beat until the mixture has the consistency of whipped cream.
Place half of the mixture in the cheesecake base. Pour on the syrup and the remaining cheese mixture.
Swirl the mixture with a fork to mix.
Place the cheesecake in the fridge for several hours to set.

TITLI's TIPS
You can decorate the cheesecake with a few elderberries. The cheesecake can be frozen if preparing in advance of a dinner.