Blitz your biscuits to a fine crumb in a food processor, on a bowl with the end of a rolling pin.
Add in your melted butter and mix until combined fully.
Pour into the bottom of an 8"/20cm deep springform tin, and press down firmly.
Cheesecake Filling
Add your cream cheese and your icing sugar to a large bowl, I use my stand mixer, and whisk until smooth.
Add in your lemon, and your elderflower, and whisk again - this can make it look a little funny, but stick with it and it'll come together!
Add in your double cream, and whisk until thick! It can take longer than a normal cheesecake because of the liquid, but it'll come together!
Once it's really thick, spread the mixture over the base of the cheesecake and leave to set overnight in the fridge.
Decoration
Once the cheesecake has set, remove it carefully from the tin. I smooth the sides of the cheesecakes with a small sharp knife!
Whip together your double cream and icing sugar if you wanted whipped cream for decoration, and pipe on to your cheesecake!
Sprinkle the cheesecake with lemon zest and some biscuit crumbs to make it look nice, and then enjoy!
Notes
This cheesecake will last for three days in the fridge!
This cheesecake is naturally a lot softer than others because of the liquid, so you have to make sure to really whisk it up thick to get it to set!
You can use a vegetarian setting agent or gelatine if you wish, but read the packet instructions for how much you'll need as they are all different! I would add it to the elderflower cordial.
I used the Bottlegreen cordial this time, but any good quality ones will do!
You don't want to add too much Lemon as it will easily overpower the elderflower - but its up to you!