Rose-scented Cheesecake on a Coconut Base with Berry Compote

• porce: Makes a 9 inch cake
• celkový čas: Overnight + 1.5 hr

Ingredience

FOR THE COCONUT BASE

50g unsalted butter

100g desiccated, unsweetened coconut

75g granulated sugar

½ tsp flaky sea salt

1 egg

FOR THE CHEESECAKE

500g full fat cream cheese

100g/ml sour cream

200g granulated sugar zest of 1 lemon

4 eggs

1 tbsp rose water

50g all-purpose flour

FOR THE TOPPING

300g raspberries, plus 100g extra to fold in at the end

180g granulated sugar

1 lemon, halved

1 tbsp rose water

100g strawberries, cut in quarters, to fold in at the end

Pokyny

Preheat the oven to 375°F/350°F convection and line a loose-based (springform) 9 inch cake tin with baking parchment.

Melt the butter and mix with the coconut, sugar, salt and egg until well combined.

Transfer to the cake tin, smooth out and bake in the oven for 10 minutes until the coconut goes a light golden color.

Remove from the oven to cool.

Make the filling in a mixer with a paddle attachment, or in a bowl with a large spoon (but not a whisk).

Combine the cream cheese with the sour cream, sugar and lemon zest on medium speed.

Add the eggs one at a time, then gradually mix in the rose water.

Finally fold in the flour. Pour over the coconut base and bake for 30-35 minutes until the cake rises and goes a light golden brown.

Remove from the oven and cool in the fridge for at least 4 hours before topping (ideally, refrigerate overnight and do the topping next day)

TO MAKE TOPPING

Mix 300g of the raspberries in a pan with the sugar and lemon halves.

Set on a very high heat, bring to a rapid boil and cook for about 3-4 minutes until the compote thickens.

Remove from the heat.

Take out the lemon halves and squeeze them into the compote so that you don't lose any juice, then discard.

Stir in the rose water, transfer to a bowl and chill in the fridge for at least an hour until set.

When you are ready to serve, gently fold the additional 100g of raspberries and the quartered strawberries into the chilled compote and use to top the cheesecake (or serve on the side).

Poznámky

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer