Rose water cheesecake
| Serves: | 6 |
Ingredients
- 250 g Ricotta cheese
- 200 g Oatmeal digestive biscuits, finely crushed
- 6 sheets Gelatine leaves
- 400 g Strawberries, halved or quartered, to serve
- 4 Tbsp (To serve) icing sugar
- 8 Tbsp strawberry jam
- 3/4 cup whipping cream
- 3 tsp rose water
- 300 g condensed milk
- 6 Tbsp lemon juice
- 300 g cream cheese
- 2 tbsp butter, melted
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Cooking Instructions
- Grease and line the base of a 20 cm diameter loose-based, deep cake tin with baking paper.
- Mix the crushed biscuits with the butter and press down evenly onto the base of the cake tin. Chill for 20 minutes.
- Ina food processor, process the ricotta until smooth, then add the cream cheese, lemon juice and condensed milk and mix well. Transfer to a large mixing bowl.
- Mix the strawberry jam with the rose water and set aside.
- Warm the cream gently in a pan without boiling it. Cool until just warm.
- Soak the gelatine leaves in a bowl of cold water for 4 minutes. Squeeze out the excess water and stir into the warm cream until dissolved.
- Combine the ricotta and cream cheese mixture with the gelatine mixture and the strawberry jam. Mix well to combine.
- Spoon the filling onto the biscuit base and chill for at least 6 hours.
- Mix the strawberries and icing sugar in a bowl and set aside for 30 minutes for the sugar to dissolve.
- Remove the cheesecake from the tin, top with the strawberries and serve.
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