Lemon & Elderflower Cheesecake
When serving run a knife around the outside to make it easier to get out.
What to do:
Melt the butter in a pan and mix in the crushed biscuits and mix well.
Press the biscuit mix into an 8inch loose-bottomed cake tin lightly greased with veg oil and chill in the fridge whilst you make the filling.
Mix the cream cheese, Lemon Curd, rind and juice of the lemon together in a bowl until smooth and creamy.
Add the elderflower cordial to taste if desired and mix well.
Take the biscuit base out and spoon in the filling until level.
Put back into the fridge and chill for 2 hours before serving.
When serving put a sharp knife around the outside of the cheesecake if you can to make it easier to get out.
Lay on a plate and decorate with blueberries or strawberries.
