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.
- 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
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).
Top tip for making Raspberry and rose cheesecake
Woman's Weekly cookery editor Sue McMahon says: This recipe contains raw egg white. Use petals from roses which you know haven’t been sprayed with any chemicals.