Elderflower & Lime Cheesecake
Member recipe

Elderflower & Lime Cheesecake

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(2 ratings)

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Serves 6

A real taste of summer

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  • 3/4 large pack digestive biscuits
  • 90g butter
  • 60g sugar
  • 360g full fat cream cheese
  • 160ml double cream, lightly whipped
  • Icing sugar to taste
  • 1 lime
  • Zest of 1 lemon
  • 2tbs Belvoir Elderflower Cordial


    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.

Comments, questions and tips

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7th Jul, 2014
Great cheesecake I made a bit much base but was asked for the recipe so went down well
7th Jul, 2014
I made it and went for an 8 inch round and was fine just think they hit the wrong symbol
23rd Jan, 2013
It looks nice but I don't understand the size of the tin is it foreign????
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