1 First, weigh out all the ingredients, then place the biscuits into a sturdy plastic bag and bash them into crumbs with a rolling pin.
2 Melt the butter in a saucepan over a low heat and stir through the biscuit crumbs. Press into a loose-bottomed tart-tin (I used a 20cm fluted tin) and place in the fridge to set.
3 Stir together the cream cheese, elderflower cordial and the icing sugar until smooth, then whip the cream until firm. Gently fold the cream through the mixture until just combined.
4 Finally, pile the soft cheesecake mixture onto the biscuit base and chill for at least four hours or overnight before serving.
Chef’s Note – as this cheesecake doesn’t use gelatine to make it as light and fluffy as possible, it definitely needs the chilling time.
Recipe courtesy of Belvoir / English Mum