Elderflower & Lime Cheesecake

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.

Melt the butter in a large saucepan and add the crushed biscuits and sugar until they are fully combined.

Press the biscuit mixture firmly into an 8” round tin with a lift up base and place in the fridge to set.

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.

Then slowly add the cream and elderflower cordial until it is a smooth thick paste.

Spread this mixture on the biscuit base and refrigerate.

Just before serving, sprinkle the cheesecake with the zest of the lime.