Elderflower & Lime Cheesecake

Brought to you by:

Belvoir Fruit Farms

6 serving

2.0 1 ratings Review this recipe

Prep time: 25 mins

Cook time:

Serves: 6

Elderflower mingles with lime in this moreish cheesecake.

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Ingredients Method

Ingredients

225g digestive biscuits
100g unsalted butter
50g sugar
400g full fat cream cheese
150ml double cream , lightly whipped
1 sprinkle icing sugar , to taste
1 lime
1 lemon , zest (to decorate)
2 tbsp 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.