Here's a prepare-ahead dessert for those days when it's just too hot to even contemplate using the oven. It's light, fragrant and perfect post BBQ: the long chilling time also means more time lounging outside, ignoring your frisbee in the park.
Some people love it, some people hate it, but here at DSHQ we have a long tradition of putting flowers in our food. Whether it's out Rose Petal Masala, our luscious lavender cake or our orange blossom polenta cake, we love a floral note (mostly) and here's one paired with North African-inspired almonds, honey and tahini.
Rose & Almond Cheesecake
Preparation time: 25 minutes
Chilling time: 4 hours +
You will need:
For the base:
- 150g digestive biscuits
- 50g flaked almonds
- 4 tbsp tahini
- 3 tbsp melted butter
For the rose syrup:
- 3 tbsp caster sugar
- 2 tbsp dried rose petals (if you can't find any use 1 tsp rose water: I found them in my local health food shop though)
- 5 tbsp water
For the topping:
- 500g greek yoghurt
- 2 tbsp cream cheese
- 2 tsp orange blossom water (or rose extract - to taste)
- 2 tbsp honey
- Handful flaked almonds
- 1 tbsp icing sugar
- Scattering rose petals
- Lightly grease the base of a 23cm, spring form tin and line the bottom with a circle of baking parchment.
- Place the biscuits and almonds together in a zip-lock bag, seal and bash about a bit with something heavy (a rolling pin / spoon / your shoe) until they are broken into pieces. I like to leave a few larger bits in there, for texture.
- Tip into a mixing bowl and add the tahini and melted butter. Stir together well until combined.
- Spoon the mixture into the tin, pressing down firmly and to the edges into an even layer.
- Cover and place in the fridge.
The rose syrup:
- Put the caster sugar, rose petals or extract and water in a small saucepan and swirl together.
- Place over a medium heat and simmer gently until the liquid is reduced by half: about 7-8 minutes.
- Remove from the heat and set aside.
- In a large bowl, mix together the yoghurt, cream cheese, orange blossom water and honey until combined.
- Stir in the rose syrup.
- Pour onto the chilled base, smoothing over the top.
- Cover and place in the fridge for at least four hours - it will need this long to set.
- When ready to serve, place the handful of flaked almonds in a small, dry saucepan and set over a medium heat. Toast for 3-4 minutes (watch them carefully) tossing frequently until golden brown. Tip onto a plate to cool.
- To decorate, gently remove from the tin and sift 1 tbsp icing sugar over the surface, followed by a sprinkling of rose petals and the almonds.