Elderflower & Lime Cheesecake
By Belvoir Fruit Farms
Published on 20 April 2022
Elderflower mingles with lime in this moreish cheesecake.Time and servings
25 minsTotal time
6Servings
25 minsPrep time
Ingredients
- 400 g of full fat cream cheese
- 150 ml of double cream, lightly whipped
- 1 sprinkle of icing sugar, to taste
- 1 lime
- 225 g of digestive biscuits
- 100 g of unsalted butter
- 50 g of sugar
- 1 lemon, zest (to decorate)
- 2 tbsp of belvoir elderflower cordial
Method
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. Reserve a couple of spoonful’s of biscuit crumbs to decorate.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 a 20cm/8″ 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 lemon zester.Step 5
Place this zest together with the cream cheese, icing sugar and lime juice in a food processor and mix well.Step 6
Then slowly add the cream and elderflower cordial until it is a smooth thick paste.Step 7
Spread this mixture on the biscuit base and refrigerate for 2-3 hours or overnight if liked.Step 8
Place the cheesecake on top of a tall glass and firmly press down on the sides of the tin which will slide down the cheesecake. Slip off the base onto the plate. Decorate with the reserved crumbs and lime zest.