Easy entertaining: rosewater & lemon ricotta cheesecake

Nobody wants to be stuck in the kitchen all day instead of at the party. These recipes are designed to pre-make, then share — buffet style.

Rosewater & Lemon Ricotta Cheesecake

Edited extract from Orange Blossom & Honey by John Gregory-Smith, published by Kyle Books.

Serves 10

  • 100g butter, plus extra for greasing
  • 300g digestive biscuits
  • 500g cream cheese
  • 350g ricotta
  • 130g icing sugar
  • 1 tbsp cornflour
  • 2 tbsp rosewater
  • Zest and juice of 1 lemon
  • 4 eggs

Topping

  • 300ml double cream
  • 2 tbsp icing sugar
  • 1 tsp rosewater
  • Zest and juice of 1 lemon
  • 4 figs, quartered
  • 1 orange, peeled, segmented and chopped, membrane removed
  • 80g pomegranate seeds
  • Runny honey, to drizzle

Method

Preheat the oven to 160°C and grease and line a 23cm springform cake tin with butter and baking paper.

Melt the butter in a small pan over a medium heat. Blend the biscuits in a food processor until fine. Transfer to a mixing bowl and add the butter. Mix together and tip into the lined cake tin. Press the biscuit crumbs firmly into the base to form a really well-packed layer. Refrigerate for 1 hour.

Blend cream cheese and ricotta until smooth. Add the icing sugar and cornflour and blend for 30 seconds. Add the rosewater, lemon juice and zest, then the eggs one at a time and blend until smooth. Pour into the cake tin and bake for 1 — 1¼ hours, or until just set with golden edges. Allow to cool in the tin, then refrigerate for a few hours.

When you’re ready to serve, combine the double cream, icing sugar, rosewater and the lemon zest and juice in a bowl. Whisk to soft peaks. Spread cream over top of cheesecake and scatter with figs, orange segments and pomegranate seeds. Drizzle over the honey to taste.


For more easy entertaining recipes, click on the links below.