Raspberry and rose cheesecake Recipe

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serves:

12

Cost:

not

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 442 kCal 22%
Fat 35g 50%
  -  Saturates 21g 105%

Who could resist a slice of this beautiful cheesecake – and you won’t need to use your oven for this one, it just sets in the fridge overnight.

Ingredients

  • Forthe base:175g (6oz) digestive biscuits60g (2oz) unsalted butter, melted100g bar white chocolate, melted
  • For the filling:
  • 3 sheets of leaf gelatine
  • 300ml carton double cream
  • 300g (10oz) raspberries
  • 300g carton full-fat soft cheese
  • 90g (3oz) caster sugar
  • Finely zested rind of ½ lemon, plus 2tbsp juice
  • 1tbsp rose water
  • 1 large egg white (see tips box)
  • For the topping:
  • 125g (4oz) raspberries
  • 2tbsp icing sugar
  • 2tbsp rose water
  • For the decoration:
  • 1 egg white, lightly beaten
  • Rose petals (see tips box)
  • 2-3tbsp caster sugar

Method

  • To make the base: Put the biscuits in a food processor and whizz to give fine crumbs – if you don’t have one, crush them in a plastic bag with a rolling pin.

  • Tip the crumbs into a bowl and add the melted butter and chocolate. When thoroughly combined, spoon the mixture into the cake tin and press down with the back of a spoon to make an even surface. Chill in the fridge until hardened.

  • To make the filling: Soak the gelatine leaves in a bowl of cold water to soften (use enough water to cover the gelatine). Pour half the double cream into a pan and place it on the hob until it just comes to the boil, then remove the pan from the hob. Lift the

  • gelatine leaves out of the water by hand and squeeze out all the excess water. Add the gelatine leaves, one at a time, into the hot cream, and stir until dissolved. Leave the mixture to cool slightly.

  • Purée raspberries in a blender, or mash them using a potato masher, then strain them through a sieve to remove all the pips.

  • In a bowl, beat together the cream cheese, sugar, lemon zest and juice until smooth and creamy. Add the cream and gelatine, mixing well, and then fold in raspberry puree.

  • Pour the rest of the double cream and the rose water into another bowl, and whisk until it forms soft peaks. Fold into the cream-cheese mixture.

  • In a separate bowl, whisk the egg white until it forms stiff peaks and fold gently into the cream-cheese mixture.

  • Pour the mixture over the biscuit base in the cake tin and spread the surface level. Return the tin to the fridge for 3-4 hours, or overnight, for the filling to set.

  • To make the decoration: Brush egg white on the rose petals and sprinkle sugar over. Leave the rose petals on a sheet of baking parchment to dry.

  • Half an hour before serving the cheesecake, make the topping. Put the berries, icing sugar and rose water into a bowl and stir gently. Cover and leave to marinate for half an hour.

  • To serve: Gently remove the cheesecake from the tin and place on a large serving plate. Spoon the marinated raspberries on the top and scatter the crystallised rose petals over. (Not suitable for freezing).

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Top Tip

<strong>Woman's Weekly cookery editor Sue McMahon says:</strong> This recipe contains raw egg white. Use petals from roses which you know haven’t been sprayed with any chemicals.