Great Value Christmas Sets - Professional grade copper cookware for serious cooking enthusiasts
Great Value Christmas Sets - Falk cookware sets are the perfect gift for friends, family... or even yourself
Rose Water & Lemon Ricotta Cheesecake Recipe | Great British Food Magazine

Rose Water & Lemon Ricotta Cheesecake

Recipe extracted from Orange Blossom & Honey by John Gregory-Smith (Kyle Books)

Lightly perfumed with lemon and rose water and topped with figs, orange and pomegranate, this fruity cheesecake makes a stunning centrepiece.

  • Preparation:15 minutes, plus cooling time
  • Servings:10 people
  • Category:
  • Cook Time:1 hour, 15 minutes
  • Course:
  • Occasion:
    Ingredients

    For the cheesecake:

  • 100g butter, plus extra for greasing
  • 300g digestive biscuits
  • 500g cream cheese
  • 350g Ricotta cheese
  • 130g icing sugar
  • 1 tbsp cornflour
  • 2 tbsps rose water
  • Zest and juice of 1 lemon
  • 4 free-range eggs
  • For the topping:

  • 300ml double cream
  • 2 tbsps icing sugar
  • 1 tsp rose water
  • Zest and juice of 1 lemon
  • 4 figs, quartered
  • 1 orange, peeled, segmented and chopped, membrane removed
  • 80g pomegranate seeds
  • Clear honey, to drizzle
    Method
  • Preheat the oven to 180ºC/Fan 160ºC/Gas 4 and grease and line a 23cm springform cake tin with butter and baking paper.
  • Melt the butter in a small pan over medium heat. Crumble the biscuits into a food processor and blend until fine. Transfer to a mixing bowl and add the melted butter. Mix together and tip into the lined cake tin. Press the biscuit crumbs firmly into the base to form a really well-packed layer. Refrigerate for 1 hour.
  • Tip the cream cheese and Ricotta into a blender and blend until smooth. Add the icing sugar and cornflour and blend together for 30 seconds. Add the rose water, lemon juice and zest, then the eggs, one at a time, and blend until smooth - check there are no lumps. Pour into the 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 you are ready to serve, tip the cream into a mixing bowl and add the icing sugar, rosewater and lemon zest and juice. Whisk to soft peaks.
  • Remove the cheesecake from the tin and put on a cake stand. Spoon the cream on top. Arrange the figs and orange segments and scatter over the pomegranate seeds. Finally, drizzle with honey so it oozes down the sides and serve immediately.
Try 3 Issues for only £6!