Rose and lemon scented no-bake cheesecake

Rose and lemon scented no-bake cheesecake A super-simple cheesecake that tastes just like summer. If you wanted to get ahead, the base freezes well in the tin. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart TOTAL TIME 45 mins + 2 hrs, to set INGREDIENTS BISCUIT BASE 1 x 200g box plain digestive biscuits 1 x 200g packet Bakers Tennis biscuits 200g butter, melted FILLING 2 x 250g tubs cream cheese, at room temperature 260g double cream yoghurt Zest of 2 lemons 10ml (2 tsp) rose water 230g icing sugar, sifted 250ml (1 cup) thick/┬ádouble thick cream Strawberries, some whole and others halved Fresh mint leaves and sprigs, to serve   METHOD GREASE a deep, loose-bottomed, fluted tart tin (21,5cm in diameter and 6cm deep) with non-stick cooking spray. BISCUIT BASE PLACE both types of biscuits into a blender and blitz to a fine crumb. Stir in the melted butter until well combined. Firmly press the biscuit mixture into the base and up the sides of the tart tin, using your fingertips. Place the tin in the fridge to chill, at least 45 minutes. FILLING PLACE the room temperature cream cheese into the bowl of an electric stand … Continue reading Rose and lemon scented no-bake cheesecake