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


  • 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


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.

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