Elderflower and Lime Cheesecake

This is a gorgeous summery recipe making the most of the quintessentially English elderflower.

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   1. Place the digestive biscuits in a large plastic bag. Hold one end of the bag and using a rolling pin, crush until they resemble fine breadcrumbs.
   
   2. Melt the butter in a large saucepan and add the crushed biscuits and sugar until they are fully combined.
   
   3. Press the biscuit mixture firmly into an 8” round tin with a lift up base and place in the fridge to set.
   
   4. Wash the lemon and grate the skin using a fine grater or use a zester. Place this zest together with the cream cheese, icing sugar and lime juice in a food processor and mix well.
   
   5. Then slowly add the cream and elderflower cordial until it is a smooth thick paste.
   
   6. Spread this mixture on the biscuit base and refrigerate.
   
   7. Just before serving, sprinkle the cheesecake with the zest of the lime.