a nutty base layer and a creamy cheesecake filling with flecks of rose petal. A great make-ahead dessert to bake and leave in the fridge the night before. Start by preheating the oven to 180C/160C ...
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The back of a spoon is the easiest tool for the job here. Stash the tin in the fridge while you get on with the cheesecake filling. Beat the cream cheese with a wooden spoon in a large bowl ...
To make the filling, beat the cream cheese until smooth and gently mix in the sour cream ... Add the halved strawberries (or chopped fruit of your choice) and allow to cool. 7. Serve the cheesecake ...