Rose Cheesecake

Name: Rose Cheesecake
Ingredients: 250 g/8 oz sweet short crust pastry (see p.65); 250 g/9 oz cream cheese or soft fresh cheese; 250 g/9 oz cream cheese or soft fresh cheese; 50 g/2 oz caster sugar; 25 g/1 oz rose petal sugar; 4 eggs; juice of half a lemon; 2 tablespoons rosewater; a drop of rose essence; 2 tablespoons plain flour, sifted; crystallised or fresh rose petals for decoration; 150 ml/5 fl oz full-cream milk; 200 ml/7 fl oz single cream

Preparation info

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is a classic baked cheesecake, ideally served at room temperature on the day it is made. Avoid refrigerating it if you can, as doing so will soften the pastry.

Ingredients

250 g/8 oz sweet short crust pastry (see p.65)

Vegetarian
Cake

Method

Roll out the pastry and use it to line a cake tin, baking dish, flan ring or other suitable receptacle capable of holding a volume of about 600 ml/1 pint. Place the container on a baking sheet, as this wil