- STEP 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.
- STEP 2
Melt the butter in a large saucepan and add the crushed biscuits and sugar until they are fully combined.
- STEP 3
Press the biscuit mixture firmly into an 8â round tin with a lift up base and place in the fridge to set.
- STEP 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.
- STEP 5
Then slowly add the cream and elderflower cordial until it is a smooth thick paste.
- STEP 6
Spread this mixture on the biscuit base and refrigerate.
- STEP 7
Just before serving, sprinkle the cheesecake with the zest of the lime.