In a world that seems to shout at every opportunity, there’s something quietly revolutionary about subtlety. We’re surrounded by extreme flavours, bold statements, and experiences designed to overwhelm our senses. Menus often boast about “explosive” tastes and “intense” combinations. Social media rewards the loudest voices and most dramatic moments. Even our daily conversations feel like they need exclamation points to be heard above the noise.

But what if the most memorable experiences are actually the whispered ones? The flavours that don’t announce themselves but instead settle gently on your palate, leaving you wondering what exactly made that bite so perfect. The moments that don’t demand immediate attention but linger in your memory long after the flashier experiences have faded.

There’s something confident about holding back– in knowing that you don’t need to shout to be heard, or overwhelm to be remembered. It’s the difference between being impressed and being moved. Subtlety asks more of us as both creators and consumers. It requires us to slow down, pay attention, and trust that less can be more.

Which brings me to my recipe today – an elderflower cheesecake that doesn’t hit you over the head with floral intensity. Instead, the elderflower infusion in the cream provides just a gentle whisper of summer, a hint that makes you lean in rather than step back.

This cheesecake is absolutely delicious – it lasted barely two days in our fridge before disappearing completely!

I hope you get a chance to try it yourself this elderflower season.

Serves 8-10

Elderflower Infusion

• 4-5 large elderflower heads
• 200ml double cream
• 2 tbsp milk

Base

• 200g ginger nuts (or hobnobs)
• 80g unsalted butter, melted
• 2 tbsp elderflower infusion (from above)

Filling

• 600g full-fat cream cheese, room temperature
• 150g caster sugar
• 3 large eggs
• Remaining elderflower infusion
• 1 tsp vanilla extract
• 2 tbsp plain flour

To Decorate

• Fresh elderflower heads (pink and/or white)

Method

1. Make the infusion: Gently heat cream and milk to just below simmering. Add elderflower heads, steep for 30 minutes. Strain through fine sieve, pressing flowers gently. Keep some small flower pieces in the infusion. Cool completely.
2. Prepare base: Preheat oven to 160°C. Crush biscuits finely, mix with melted butter and 2 tbsp elderflower infusion. Press into lined 20cm springform tin. Bake 8 minutes.
3. Make filling: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in remaining elderflower infusion, vanilla, and flour until just combined.
4. Bake: Pour filling over base. Bake 45-50 minutes until centre has slight wobble. Cool in oven with door ajar, then refrigerate 4+ hours.
5. Decorate: Scatter fresh elderflower heads around edges and on top before serving.