Ginger & Elderflower Cheesecake

First, weigh out all the ingredients, then place the biscuits into a sturdy plastic bag and bash them into crumbs with a rolling pin.

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.

Stir together the cream cheese, Elderflower Syrup Mixer and the icing sugar until smooth, then whip the cream until firm. Gently fold the cream through the mixture until just combined.

Finally, pile the soft cheesecake mixture onto the biscuit base and chill for at least four hours or overnight before serving – as this cheesecake doesn’t use gelatine to make it as light and fluffy as possible, it does definitely needs the chilling time!