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Rose-scented berry cheesecake


Serves: 10-12
timePrep time: 25 mins
timeTotal time:
Rose-scented berry cheesecake
Recipe photograph by Dan Jones.

Rose-scented berry cheesecake


Serves: 10-12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
500Kcal
Fat
31gr
Saturates
20gr
Carbs
49gr
Sugars
46gr
Fibre
3gr
Protein
6gr
Salt
0.5gr

Honey & Co.

Honey & Co.

Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Honey & Co.

Honey & Co.

Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes

Ingredients

  • 75g caster sugar
  • 100g desiccated coconut
  • 50g butter, melted
  • 1 medium egg, lightly beaten
For the compote
  • 300g raspberries
  • 200g redcurrants
  • 250g caster sugar
  • juice of 1 lemon
  • 1 tbsp rose water
For the filling
  • 500g Philadelphia full-fat soft cheese
  • 100ml soured cream
  • 200g caster sugar
  • zest of 1 lemon
  • 1 tbsp rose water (we used Nielsen-Massey)
  • 4 medium eggs
  • 50g plain flour

Step by step

Get ahead
Make to the end of step 5 up to 2 days ahead.
  1. Preheat the oven to 160°C, fan 140°C, gas 3. For the base, put the sugar and coconut into a bowl and pour over the melted butter. Mix well, then stir in the beaten egg. Transfer to a round 23cm springform cake tin, level, then bake for 12 minutes. Leave to cool for 10 minutes.
  2. Next, make the compote. Put 200g raspberries, 150g redcurrants and the sugar in a large pan. Set over a high heat, bring to a rapid boil and cook – stirring regularly – until the compote thickens (around 10 minutes).
  3. Remove from the heat, stir in the lemon juice and rose water. Leave to cool for 30 minutes, then chill in the fridge to set.
  4. Now make the filling. In a large bowl, use an electric whisk to soften the cheese, then add the soured cream; whisk to combine. Whisk in the sugar in stages, then add the lemon zest, rose water, eggs and flour. Whisk until combined; spoon into the tin.
  5. Bake for 1 hour, or until set. Leave to cool completely in the tin. Chill in the fridge for at least 4 hours.
  6. Remove from the fridge 30 minutes before serving. Carefully run a knife around the tin to loosen, then unmould and transfer it to a plate. Gently fold the remaining fruit into the cold compote and spoon it over the centre of the cheesecake.

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