Why not indulge yourself with our summer Elderflower cheesecake. Recipe by Lilla

Elderflower cheesecake



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


225g Digestive biscuits100g butter50g granulated sugar



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