Rose-scented berry cheesecake
Serves: 10-12
Prep time: 25 mins Total time: 
Recipe photograph by Dan Jones.
Rose-scented berry cheesecake
Recipe by Honey & Co.
Serves: 10-12
Prep time: 25 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
500Kcal
Fat
31gr
Saturates
20gr
Carbs
49gr
Sugars
46gr
Fibre
3gr
Protein
6gr
Salt
0.5gr
Honey & Co.
Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Honey & Co.
Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Ingredients
- 75g caster sugar
- 100g desiccated coconut
- 50g butter, melted
- 1 medium egg, lightly beaten
For the compote
- 300g raspberries
- 200g redcurrants
- 250g caster sugar
- juice of 1 lemon
- 1 tbsp rose water
For the filling
- 500g Philadelphia full-fat soft cheese
- 100ml soured cream
- 200g caster sugar
- zest of 1 lemon
- 1 tbsp rose water (we used Nielsen-Massey)
- 4 medium eggs
- 50g plain flour
Step by step
Get ahead
Make to the end of step 5 up to 2 days ahead.
- Preheat the oven to 160°C, fan 140°C, gas 3. For the base, put the sugar and coconut into a bowl and pour over the melted butter. Mix well, then stir in the beaten egg. Transfer to a round 23cm springform cake tin, level, then bake for 12 minutes. Leave to cool for 10 minutes.
- Next, make the compote. Put 200g raspberries, 150g redcurrants and the sugar in a large pan. Set over a high heat, bring to a rapid boil and cook – stirring regularly – until the compote thickens (around 10 minutes).
- Remove from the heat, stir in the lemon juice and rose water. Leave to cool for 30 minutes, then chill in the fridge to set.
- Now make the filling. In a large bowl, use an electric whisk to soften the cheese, then add the soured cream; whisk to combine. Whisk in the sugar in stages, then add the lemon zest, rose water, eggs and flour. Whisk until combined; spoon into the tin.
- Bake for 1 hour, or until set. Leave to cool completely in the tin. Chill in the fridge for at least 4 hours.
- Remove from the fridge 30 minutes before serving. Carefully run a knife around the tin to loosen, then unmould and transfer it to a plate. Gently fold the remaining fruit into the cold compote and spoon it over the centre of the cheesecake.
