Luscious lemon and rose-petal cheesecake
- Heat oven to 140 deg C fan bake. Grease a 20cm round cake tin and line the base and sides with nonstick baking paper. Process biscuits to make crumbs, then combine with sugar and melted butter. Press crumb mixture into the base of the prepared tin.
- Place the (room temperature) cream cheese and second measure of sugar in a bowl and beat with an electric mixer until smooth and creamy. Add lemon zest and juice from one lemon, rose water (if available), eggs and cornflour and beat just enough to combine into a smooth mixture.
- Pour mixture over crumb base. Bake for 1 hour or until just set. Remove to cool in tin, then remove paper lining. (The cheesecake may crack but this does not affect the flavour or texture of the cake.)
- Decorate with rose petals, if desired. Use a hot knife to cleanly slice cheesecake.