Cheesecake with rose petal spoon sweet | Neos Kosmos | travelling 2 Greece |


500 grams Nice biscuits or similar
250 grams unsalted butter

1. Melt butter
2. Put biscuits in blender and make into fine crumbs
3. Add the melted butter to crushed biscuits, blend well and line pan pressing tight
4. Put in refrigerator for at least an hour till hard


500 grams fresh cream
400 grams cream cheese full cream (Philadelphia or similar)
100 grams cream cheese light
200 grams of sifted icing sugar
3-4 caps of rosewater
3-4 tablespoons rose petal jam


1. Beat cream till thick and set aside
2. Blend the two cheeses together till smooth with the rosewater
3. Add the sugar and mix well
4. Add the spoon sweet and mix well
5. Pour in cooled biscuit base
6. Put in cold part of the refrigerator and leave overnight or a whole day