For the base
- 100 g (one-third of a packet) ginger nut biscuits
- 150 g (three-quarters of a packet) butternut cookie snaps or indeed however way you like to combine the biscuits
- zest of half an orange
- 60 g butter
For the topping
- 340 g cream cheese, softened
- 200 ml cream (thickened or pure)
- zest and juice of 1 orange
- 115 g (1/2 cup) caster sugar
- 1 1/2 teaspoons rosewater
- unsprayed rose petals to decorate
- Lightly grease a cheesecake tin (springform tins are the best) or shallow cake tin with butter. Crush the biscuits – either put them in a sealable bag and bash with a rolling pin, or use a mortar and pestle. I like chunky crumbs, but you can blitz in a food processor if you prefer. Mix the orange zest through the crumbs.
- Melt the butter and mix it into the crumbs. Press the crumb mixture firmly into the greased tin with your fingers. Put the tin in the fridge to set while you make the topping.
- In a mixing bowl, beat the cream cheese with an electric mixer just to loosen it, until it is the consistency of thickened cream. This should take no longer than 45–60 seconds.
- In a separate bowl, whip the cream. Fold the whipped cream into the cream cheese. Add the orange zest (reserving a little for garnish), the juice, sugar and rosewater and mix again until the mixture resembles thick cream.
- Spread the topping over the base using a spatula or knife. Decorate with reserved orange zest and a sprinkle of rose petals. Return to the fridge and leave to set for an hour or so.
Tip: This recipe is incredibly versatile and you can mix almost anything in it, from rhubarb compote to lavender and lemon.