The art of edible flowers: Lavender and orange cheesecake
LAVENDER & ORANGE CHEESECAKE
Serves 6-8
INGREDIENTS
Base:
Butter, for greasing
100g Ginger nut biscuits, crushed
150g buttersnap cookies or digestives, crushed
Zest of ½ an orange (use other half for topping)
1 teaspoon culinary lavender
80g butter
Topping:
340g cream cheese, softened
200ml double cream
Zest and juice of ½ an orange
115g unrefined caster sugar
2 tablespoons orange blossom water
Fresh edible flowers
RECIPE:
For the base, lightly grease a 23cm spring form tin with butter.
Mix together the crushed biscuits and stir in the orange zest and lavender.
Melt the butter in a small saucepan and then mix it evenly in the crumbs.
Press the crumb mixture firmly over the base of the greased tin.
Put the tin in the fridge to set while you make the topping.
In a mixing bowl, beat the cream cheese with an electric mixer just to loosen it until it is the consistency of thickened cream. This should take no longer than 45-60 seconds.
In a separate bowl, whip the cream until thick.
Gently fold the whipped cream into the cream cheese.
Add the orange zest and juice, sugar and orange blossom water and fold together until the mixture resembles thick cream.
Spread the topping evenly over the biscuit base using a spatula or knife.
Return to the fridge and leave to set for an hour or so, then decorate with the edible flowers just before serving.
For more info visit Rebecca’s website.