S H E A R E R S ' TA B L E
Rose tea and boysenberry cheeseca ke BY N I K K I & J O R DA N S H E A R E R
E
veryone loves a good cheesecake and this one is ridiculously easy and looks fantastic. We prefer the non-cooked variety and have kept the sugar to a minimum, relying instead on the fruitiness of the tea and the fruit to provide enough sweetness to satisfy.
INGREDIENTS 180g packet of anzac biscuits (we used Chanui) – or any sweet biscuit of your choice 70g butter softened zest of 1 lemon 250g cream cheese (regular not spreadable) 3 Tbsp icing sugar ½ cup cream 1 Tbsp rose garden petal tea (or tea of your choice) 250g cream cheese (regular not spreadable) zest and juice of 1 lemon 1 cup fresh (or pre-thawed frozen) boysenberries 3 Tbsp icing sugar ½ cup thickened cream rose petals or freeze-dried boysenberries to serve
Rose tea has many medicinal benefits and has a light sweet taste similar to a dried cranberry. We source our tea from “Tealyra” and there are so many good flavours to choose from. You can replace the rose tea with whichever is your current favourite and any berry (fresh or frozen) could be used.
METHOD 1.
Grease and line with baking paper a large muffin tin (preferably with removable bases). 2. In a food processor blitz the biscuits to a breadcrumb consistency. Add the softened butter and lemon zest and pulse until incorporated. 3. Divide crumb mixture between 6 muffin tins, pressing firmly into the bottom of the tin. Chill. 4. To a small saucepan add the cream and rose petal tea. Bring to just below a boil and then remove from heat. Cool, allowing tea to infuse into the cream. Pass cream through a strainer to remove the tea-leaves. 5. Place 250g of the cream cheese into the food processor, and pulse. Add 3 Tbsp icing sugar and blitz until combined. 6. When the infused cream is cold add to the cream cheese mixture and pulse briefly to combine. 7. Spoon a generous tablespoonful onto the cheesecake base, smoothing down with the back of the spoon. Chill. 8. Add the remaining cream cheese to the processor and pulse. Add lemon juice and rind, 3 Tbsp icing sugar and berries, pulsing to combine. 9. Fold in the thickened cream until well incorporated. 10. Ensuring that the tea-infused layer is set, spoon a generous tablespoonful of the berry mix on, smoothing down with the back of the spoon. 11. Chill until ready to serve. 12. Garnish with freeze-dried rose petals or berries.
72