Remember that rose cheesecake I had at Honey & Co the other week? Well, I’ve had a lot of fun recreating it in my kitchen, and I thought I’d share my version of this gorgeous dessert. I love to make cheesecake, as friends always seem so impressed by it, but truth be told it’s a very easy dessert to pull together. As you need to let the cake and the compote chill, this is a great recipe to make in advance and assemble just before guests arrive.
I have favourite recipes for pumpkin, chocolate and plain old regular cheesecake, but this one is perfect for summer. The rose flavour is delicate and fragrant (without being overpowering) and combines wonderfully well with the coconut base of the cake. The fruity compote I like best served spread over the cheesecake, but you can also serve it on the side if you prefer.
The original recipe is in the Honey & Co Baking Book (which is marvellous, by the way!), but I’ve tweaked it to suit my taste and what was in my cupboard. I hope you enjoy my version!
- 50g butter
- 100g desiccated coconut
- 75g caster sugar
- ½ teaspoon salt
- 1 egg
- 500g full fat cream cheese
- 100g soured cream
- 200g caster sugar
- zest of 1 orange
- 4 eggs
- 1 teaspoon rose water
- 50g plain flour
- 300g mix of raspberries and blueberries
- 180g caster sugar
- 1 orange, halved
- ½ teaspoon rose water
- 200g strawberries, halved to fold in at end
- Preheat the oven to 190° C / 170°C Fan and line a loose-based 9inch (23cm) cake tin with baking parchment.
- Melt the butter and mix with the coconut, sugar, salt and egg until well combined. Transfer to the cake tin, smooth out and bake in the oven for 10 minutes until the coconut goes a light golden colour. Remove from the oven to cool.
- Making the filling in a mixer with a paddle attachment, or in a bowl with large spoon. Combine the cream cheese with the soured cream, sugar and orange zest on medium speed. Add the eggs one at a time, then gradually mix in the rose water. Finally fold in the flour.
- Pour the mixture over the coconut base and bake for 30-35 minutes until the cake rises and goes a light golden brown. Remove from the oven and cool in the fridge for at least 4 hours before topping.
- Mix the raspberries and blueberries in a pain with the sugar and orange halves. Set on a very high heat, bring to a rapid boil and cook for about 5 minutes until the compote thickens. Remove from the heat. Carefully (they're hot!) take out the orange halves and squeeze out the remainder of the juice into the compote, then discard. Stir in the rose water and transfer to a bowl before chilling in the fridge for at least an hour until set.
- When you are ready to serve, gently fold the halved (or quartered, depending on size) strawberries into the chilled compote and use to top the cheesecake. It's a good idea to turn out the cheesecake from the tin onto a plate before topping with the compote.
Do you have a favourite cheesecake recipe?