Elderflower & Lime Cheesecake
For the base
250g Digestive biscuits
125g butter melted
For the Filling
450g Philadelphia full fat cream cheese
170g caster sugar
Zest 2 limes finely grated
125ml Richmount Elderflower Cordial
500ml lightly whipped cream
5 sheets leaf gelatin
100ml lightly whipped cream
125g fresh raspberries
Zest of a lime grated
Few sprigs fresh mint
In a bowl crush the biscuits using the end of a bottle or rolling pin. Add the melted butter and mix well to combine. Press into a 10” springform cake tin or ring.
Soak the gelatin in a dish of cold water. In the meantime add the Philadelphia, sugar, lime zest and elderflower cordial into a large bowl. Using a hand held whisk or electric mixer lightly beat until smooth.
Shaking off the excess water and remove the soften gelatin into a small glass bowl or jug. Add 1 tablespoon of the cold water to the jug and microwave for 5-10 seconds or until fully dissolved. Give a little stir with a teaspoon to make sure it’s fully dissolved. Next, pour the liquid gelatine into the cheese mixture and quickly combine using a hand held whisk or electric mixer.
Using a spatula, gently fold in the lightly whipped cream. Finally, top the biscuit base with the filling. Smooth out using the back of a dessert spoon. Place in the fridge for 6 hours or overnight is best.
To remove the cheesecake from the tin, run a pallet knife or tin blade knife around the inside of the tin. Realise the clip and lift off the ring. Carefully slide the cake onto the serving platter. Fit a piping bag with a star nozzle and half fill with whipped cream. Pipe the edges of the cake with rosettes of cream, top with fresh raspberries and decorate with fresh sprigs of mint.