Berry, lavender and rose cheesecake – Food & Home Magazine
Indulge in a unique cheesecake infused with berries, lavender, and rose for a dessert that's both flavorful and aromatic. Perfect for special occasions or simply treating yourself.
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Cooking tools:
- Food processor
- Springform pan
- Hand mixer
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Kettle
- Refrigerator
- Measuring cup
- Measuring spoon
- Spatula
- Parchment paper
- Plate
Ingredients
- <h3>CRUST</h3>
- 300g shortbread biscuits, crushed
- 70g butter, melted
- <h3>FILLING</h3>
- 1 x 250g tub full fat cream cheese
- 1 x 397g tin condensed milk
- 5ml (1 tsp) vanilla extract
- juice of 1 lemon
- 250ml (1 cup) boiling water
- 2 organic garden roses, petals picked
- 2 sprigs Margaret Roberts Lavender + extra, to decorate
- 22,5ml (1½ tbsp) powdered gelatine
- <h3>STEWED BERRIES</h3>
- 1 cupful fresh/frozen mixed berries
- 500ml (2 cups) fresh cream, whipped
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