No Bake Elderflower and Lime Cheesecake Recipe

Prepare a 22cm (8.6 inches) diameter cheesecake tin with parchment paper. I like using springform pans.
Use a food processor to grind 300 g digestive biscuits* into fine crumbs**. In a small saucepan over low heat, melt 150 g salted butter. Mix the butter into the crushed biscuits and press into the base of the tin.
In a large bowl, use a whisk to mix 600 g cream cheese, 80 g caster sugar, 1 tablespoon cornflour, 3 tablespoons elderflower cordial, ½ lime (juice and zest) until thick and well combined. In a separate bowl, whisk 300 ml double cream until it doubles in size and becomes thick. Carefully fold the double cream into the rest of the mixture.
Pour the filling into the cheesecake tin. Gently tap it on the counter to knock out air bubbles, smooth the top with a spatula, cover with clingfilm, and leave to set overnight in the fridge.
For the topping, whip 150 g double cream until thick. Place in a piping bag and use a star tip to pipe dollops around the edge of the cheesecake. Top with ½ lime, cut into wedges, and 1 bunch fresh elderflowers. I recommend doing this the morning after the cheesecake has set.