Break the biscuits into a food processor and blitz to form a crumb consistency
Tip the crumbs into the melted butter, stir in the orange zest and cocoa powder. Mix together and tip into an 8” loose bottom cake tin lined with parchment at the base and sides. Place in the fridge to set
Meanwhile make the cheese bit. Put the cheeses in a mixing bowl and fold in the raspberries, icing sugar, rose water and lemon juice. Mix well and then spoon on top of the chocolate biscuit base. Return to the fridge and chill overnight
To serve: remove the cheesecake from the tin, peel the paper from the sides, slide the base away from the tin base and peel away the paper, then place on a serving plate or stand
Top with the pomegranate seeds, raspberries and sprinkle with rose petals if using – dust with icing sugar and serve.
Base
250g biscuits – try gingernuts, malted milk, hobnobs, digestives, amaretti
100g butter, melted
1 teaspoon grated orange zest
1 tablespoon cocoa powder
Cheesy bit
400g full fat cream cheese
300g Mascarpone
1 tablespoon rose water (not essence). Only use 1 teaspoon of essence if you have that
4 tablespoons icing sugar
300g mashed raspberries
2 tablespoons lemon juice
Topping
200g raspberries
4 tablespoons pomegranate seeds
Dried edible rose petals – optional
1 dessertspoon icing sugar to dust just before serving