Why not indulge yourself with our summer Elderflower cheesecake. Recipe by Lilla Elderflower cheesecake FillingFilling 400g cream cheese 150 ml Double cream 50ml Elderflower cordial 220g Icing sugar Zest and juice of one lemon Zest of one lime to decorate Base 225g Digestive biscuits100g butter50g granulated sugar Method 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 a 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 lemon 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.