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

To Decorate

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.