Elderflower and Lime Cheesecake

Oxfam Chocolate Recipes Calendar 2006

3/4 large package of digestive biscuits/graham crackers (I use a mix of digestives and ginger snaps)
90 g (3 oz) butter
60 g (2 oz) sugar (I use demarerra or light brown)
360 g (12 oz) full fat cream cheese
160 ml (6 fl oz) double cream, lightly whipped
icing/powdered sugar (to taste)
1 lime (zest and juice)
2 tbsp elderflower cordial
50 g (2 oz) dark chocolate
fresh strawberries (or other berries) to decorate

Crush the digestive biscuits.
Melt butter and add crushed biscuits and sugar.
Press the mixture firmly into a 20 cm (8 in) round tin with a lift-up base.

Place cream cheese, icing sugar, zest and juice of lime in a food processor and mix. Slowly add cream and elderflower cordial.

Spread mixture on to biscuit base.

Refrigerate until required. Remove carefully from tin.

Melt chocolate and drizzle over the cheesecake. Decorate with berries.