Rose & Raspberry Cheesecake

Ingredients

• 200 grams digestive biscuits or graham crackers, crushed
• 50 grams unsalted butter, melted (for crust)
• 0.3 teaspoons salt (for crust)
• 400 grams cream cheese, softened
• 40 grams granulated sugar (for filling)
• 2 large eggs
• 100 milliliters whipping cream
• 2 tablespoons rose water
• 150 grams fresh or frozen raspberries (for compote)
• 10 grams granulated sugar (for compote)
• 1 teaspoon lemon juice (for compote)
• 1 tablespoons dried edible rose petals (for garnish)

Method

1. 01

   Prep & grease an 8-inch springform pan with some butter, then make the crust: Mix the crushed digestive biscuits, melted butter, and salt. Press firmly into the base of the pan. Chill in the fridge for 30–60 minutes.

2. 02

   Make the filling: Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the whipping cream and rose water.

3. 03

   Bake: Pour the filling over the cooled crust and bake at 160°C (320°F) for 45–55 minutes, until the edges are set and the center still has a slight jiggle. No water bath needed.

4. 04

   Cool and chill: Cool at room temperature for 1 hour, then chill, uncovered, in the fridge for at least 6 hours or overnight.

5. 05

   Make the compote: Simmer the raspberries, sugar, and lemon juice in a small saucepan for 8–10 minutes, mashing lightly, until thickened. Cool completely.

6. 06

   Finish: Drizzle the cooled raspberry compote over the chilled cheesecake, scatter with dried rose petals, then slice.