For the base:
- 100g ginger nut biscuits
- 150g butternut snap cookies
- zest of half an orange
- 60g butter
For the topping:
- 340g cream cheese, softened
- 200ml cream (thickened or pouring)
- zest and juice of 1 orange
- 115g caster sugar
- 1 1/2 teaspoons rosewater
- Unsprayed rose petals to decorate
Lightly grease a springform tin, mini tins for individual ones or a shallow cake tin with a butter lining. 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 them 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 a couple of hours.