ROSEWATER & LEMON RICOTTA CHEESECAKE
For the cheesecake 100g butter, plus extra for
greasing 300g digestive biscuits 500g cream cheese 350g ricotta 130g icing sugar 1 tablespoon cornflour 2 tablespoons rosewater Juice and zest of 1 lemon 4 eggs For the topping 300ml double cream 2 tablespoons icing sugar 1 teaspoon rosewater Juice and zest of 1 lemon 4 figs, quartered 1 orange, peeled, segmented,
chopped, membrane removed 80g pomegranate seeds Runny honey, to drizzle Preheat oven to 180°C (160°C fan). Grease and line a 23cm springform cake tin with butter and baking paper. Melt butter in a small pan over medium heat. Crumble biscuits into a food processor and blend until fine. Transfer to a mixing bowl and add butter. Mix together and tip into lined cake tin. Press biscuit crumbs firmly into base to form a well-packed layer. Refrigerate for 1 hour.
Tip cream cheese and ricotta into a food processor and blend until smooth. Add icing sugar and cornflour; blend for 30 seconds. Add rosewater, lemon juice and zest, then eggs, one at a time, and blend until smooth – check there are no lumps. Pour into cake tin and bake for 1-1¼ hours, or until just set with a golden tinge at the edges. Allow to cool in the tin, then refrigerate for a few hours.
When ready to serve, tip cream into a mixing bowl and add icing sugar, rosewater, lemon juice and zest. Whisk to soft peaks and spoon onto cheesecake; scatter with fig and orange pieces and pomegranate seeds and drizzle with honey. Serves 10