Rose Cheesecake

Preparation info

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

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.


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


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