Lavender rose and berry cheesecake

For the filling:
600g full or half fat cream cheese, softened
125g caster sugar
Vanilla essence, a few drops
4 large eggs
1/3 tsp dried lavender
1/3 tsp dried rose petals
Red food colouring or beetroot powder diluted

For the fruits:
150g raspberries
150g blackberries
150g blueberries
250ml rose water
Dried lavender and rose for decoration

Method:

• For the base:
• Process or crush the biscuits finely.
• Stir in the melted butter, lavender and rose.
• Make a soft ball mixture, adding a little rose water if you need to hold it together.
• Press it into a 20-24cm tin.
• Refrigerate for 30 minutes until firm.
• For the filling:
• Beat cheese and sugar with electric mixer until smooth.
• Add eggs, one at a time, beating well after each addition. Add a few drops of vanilla essence, the dried flowers and food coloring and mix. Do not use more dried flowers or it will be overpowering.
• Spoon this preparation on top of the base and cook at 150°C in a fan oven for 45 minutes.
• For the fruits:
• Wash the fruit and dry them with kitchen towel. Put them in a large bowl and add the rose water.
• Refrigerate to infuse while the cheesecake cooks and cools. Once the cake is cool, decorate it with some of the fruit and a sprinkle of lavender and dried rose.
• Serve with the remaining fruit.

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