Ingredients
- 1 pkt Digestive biscuits
- 1 pkt shortbread biscuits
- 100g unsalted butter, melted
- 2 eggs, separated
- 750g cream cheese
- 1½ cups caster sugar
- 2 Tbsp rosewater
- 2 tsp vanilla paste
- 3 eggs
- 1½ Tbsp plain flour
- 250g crème fraiche
- 2 Tbsp dried rose petals
- rose petals, berries and Chantilly cream, to serve
Instructions
Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 4-8
1 Preheat oven to 170°C. Place the biscuits in a food processor and pulse until a fine crumb forms. Put in a bowl and mix with the bitter and 2 egg whites. Press into the base and sides of a 24cm cake tin (or individual cake rings), then refrigerate until firm.
2 Place the cream cheese, sugar, rosewater, vanilla, eggs and yolks in a food processor and puree until smooth. Add the flour and pulse again. Fold in the crème fraiche and rose petals.
3 Spoon into the biscuit shell and bake with a mist of water for 30-40 minutes, until golden and lightly puffed. Cool to room temperature, then serve with extra rose petals, berries and Chantilly cream