Rose-Scented Cheesecake on a Coconut Base with Berry Compote

Name: Rose-Scented Cheesecake on a Coconut Base with Berry Compote
Ingredients: 50 g (3½ tbsp) butter; 100 g (⅔ cup) desiccated coconut; ½ tsp sea salt; 1 egg; 500 g (1 lb 2 oz) full-fat cream cheese; 100 ml (½ cup) sour cream; 4 eggs; 1 tbsp rosewater; 50 g (scant ½ cup) plain flour; 300 g (2½ cups) raspberries, plus 100 g (¾ cups) extra to fold in at the end; 180 g (¾ cup + 2 tbsp) sugar; 1 lemon, halved; 1 tbsp rose water; 100 g (½ cup) strawberries, cut in quarters, to fold in at the end

Preparation info

Makes a
23
cake

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

Ingredients

For the coconut base

50 g (3½ tbsp) butter
100 g (⅔

Cake
Vegetarian

Method

Preheat the oven to 190°C (170°C fan/375°F/gas mark 5) and line a loose-bottomed 23cm (9in) cake tin with baking parchment. Melt the butter and mix with the coconut, sugar, salt and egg until well combined. Transfer to the cake tin, smooth out and