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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:

  1. For the base, lightly grease a 23cm spring form tin with butter.

  2. Mix together the crushed biscuits and stir in the orange zest and lavender.

  3. Melt the butter in a small saucepan and then mix it evenly in the crumbs.

  4. Press the crumb mixture firmly over the base of the greased tin.

  5. Put the tin in the fridge to set while you make the topping.

  6. 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.

  7. In a separate bowl, whip the cream until thick.

  8. Gently fold the whipped cream into the cream cheese.

  9. Add the orange zest and juice, sugar and orange blossom water and fold together until the mixture resembles thick cream.

  10. Spread the topping evenly over the biscuit base using a spatula or knife.

  11. 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.