This is a summer cheesecake. Now, I have done a few unique things: 1) elderflower syrup (from Erin’s Elderberries) for which strawberries are a great paring; 2) the strawberry topping might just taste like a Big Boy strawberry pie. The cheese cake is strictly New York: fluffy, creamy goodness. This one is a process, so allow time -like three hours. The result is a WOW desert at the cookout. I hope you like it.

32 ounces cream cheese
2 cups sugar
3 tablespoons flour
2 teaspoons elderflower syrup
2 teaspoons elderflower liqueur
1 teaspoon lemon zest
2 teaspoons lemon juice
5 eggs plus 2 egg yolks
1 teaspoon baking powder
Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons butter
2 tablespoons sugar
1/4 teaspoon salt
Topping:
1 quart strawberries
1 cup water
2 ounce strawberry jello mix
1 teaspoon elderflower syrup
2 ounces elderflower jelly
1 teaspoon vanilla
2 teaspoons corn starch
2/3 cup sugar

Whipped cream:
8 ounces whipping cream
2 teaspoons elderflower syrup
2 tablespoons powdered sugar

Preheat oven to 325.

In a large bowl add cream cheese and sugar and cream together for 4 minutes.

Add eggs, baking powder, flour, and lemon zest and mix for 1 minute.

Add lemon juice, elderflower liqueur, elderflower syrup, lemon juice, and mix for 2 minutes.

Mix graham crackers, salt, sugar, and butter.

Press into a 9” pie shell.

Bake for 10 minutes.

Let cool for 20 minutes.

Add batter to crust almost full.

Pro tip: put a tin of water on the bottom rack so the top of the cheesecake doesn’t crack.

Bake for 60-65 minutes until a toothpick comes out clean.

Let cool for 1 hour then refrigerate.

Hull stems off strawberries and wash.

In a sauce pan add water, elderflower jelly, elderflower liqueur, sugar, jello mix, and corn starch. Bring to a boil. Let cool for 1 hour.

Top cooled cheesecake with strawberries point up. Top with cooled topping. Pipe whipped cream. (No, didn’t do it myself.)

Makes 2 cheesecakes.