Elderberry Cheesecake

Elderberry Cheesecake



  • Honey biscuits 250grs
  • Butter 125grs


  • Cold water 100 ml
  • Flavourless jelly 28 grs
  • Milk 200 ml
  • Lemon skin
  • Yolks 2
  • Cream cheese 500 grs
  • Cream 200 ml

For the cover:

  • Beaten cream
  • Patagonia Berries elderberry marmalade


Place the butter in a container and take it to the microwave to melt. Keep it aide. Crush the biscuits into very small crumbs and put them in a container and add the butter until you get a dow which you should place it in a mould.


Then, take it to the fridge.


Put the cold water in a container and add the flavourless jelly. Mix and let it hydrate for 5 minutes. Meanwhile, place the milk over the fire together with the lemon until it boils.


Join the yolks with the sugar and beat, when it is integrated add it to the emulsified milk with lemon and bring to the fire for a couple of minutes, add the gelatin and let it rest.

In a bowl, beat the cream cheese, add the cream, the egg whites, the milk mixture and continue beating. Place the filling on the base and take it to the refrigerator for at least 4 hours.

Cover with Elderberry Jam.