Rose Cheesecake

Ingredients:

200g of bourbon biscuits

100g of butter

500g of cream cheese

100g of icing sugar

1/2tsp of rose water

Red food colouring

200ml of double cream

Dried rose petals to decorate (optional)

1) Melt the butter. Crush the bourbon biscuits in a large bowl and add the melted butter, stirring until well coated. Press the crushed biscuits into the cheesecake tin and leave to cool in the refrigerator.

2) In a large bowl. beat together the cream cheese, icing sugar, rose water and food colouring until well combined.

3) In a separate bowl whisk the double cream until it forms stiff peaks. Fold the double cream into the cream cheese mixture until well combined. Spread over the biscuit base and leave to set for an hour. Decorate with rose petals to serve.