Lavender rose and berry cheesecake

By Fabienne Viner-Luzzato, May 22, 2014
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Photo: Sandrine Aim

Photo: Sandrine Aim

According to the Midrash, Mount Sinai suddenly blossomed with flowers in anticipation of the giving of the Torah. On Shavuot, we decorate our homes and synagogues with flowers, but what about using them to create surprisingly delicious flavours and spectacular culinary presentations.

Serves: 6-8
Preparation: 35 minutes plus 30 minutes chilling
Cooking: 45 minutes

Ingredients
For the base:
300g digestive biscuits
150g of butter, melted
½ tsp dried lavender
½ tsp dried rose petals
Rose water, a few drops

For the filling:
600g full or half fat cream cheese, softened
125g caster sugar
Vanilla essence, a few drops
4 large eggs
1/3 tsp dried lavender
1/3 tsp dried rose petals
Red food colouring or beetroot powder diluted

For the fruits:
150g raspberries
150g blackberries
150g blueberries
250ml rose water
Dried lavender and rose for decoration

Method
For the base:

Process or crush the biscuits finely.

Stir in the melted butter, lavender and rose.

Make a soft ball mixture, adding a little rose water if you need to hold it together.

Press it into a 20-24cm tin.

Refrigerate for 30 minutes until firm.

For the filling:

Beat cheese and sugar with electric mixer until smooth.

Add eggs, one at a time, beating well after each addition. Add a few drops of vanilla essence, the dried flowers and food coloring and mix. Do not use more dried flowers or it will be overpowering.

Spoon this preparation on top of the base and cook at 150°C in a fan oven for 45 minutes.

For the fruits:

Wash the fruit and dry them with kitchen towel. Put them in a large bowl and add the rose water.

Refrigerate to infuse while the cheesecake cooks and cools. Once the cake is cool, decorate it with some of the fruit and a sprinkle of lavender and dried rose.

Serve with the remaining fruit.

www.homecookingbyfabienne.co.uk

    Last updated: 5:45pm, May 22 2014