Belvoir Ginger and Elderflower Cheesecake

SERVES 6-8

This delicate no-bake cheesecake is the perfect summer dessert. Make sure the cream cheese is at room temperature before you start – this gives the cheesecake a lovely, smooth texture.

250g ginger biscuits

100g butter

280g cream cheese (at room temperature)

2tbsp Belvoir Elderflower Cordial 100g icing sugar 150ml double cream

l Place the biscuits into a sturdy plastic bag and bash them into crumbs with a rolling pin.

l 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. l Stir together the cream cheese, elderflower cordial and icing sugar until smooth, then whip the cream until firm. Gently fold the cream through the mixture until just combined.

l Finally, pile the soft cheesecake mixture on to the biscuit base and chill for at least four hours or overnight before serving.

l As this cheesecake doesn’t use gelatine to make it as light and fluffy as possible, it definitely needs the chilling time.