Sweet Garden Flan
5,6 / 10
1 hr 45 min.
- For the filling
- 2 ⅔ cups cream cheese
- ⅔ cup Sour cream
- ¾ cup superfine caster sugar
- 2 large eggs
- 1 egg yolk
- 2 tablespoons all-purpose flour
- 2 teaspoons Rose water
- 2 tablespoons Strawberry Jam (jelly)
- 1 tablespoon fresh mint (finely shredded)
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
To make the pastry, rub the butter into the flour and add just enough cold water to bind. Chill for 30 minutes then roll out on a floured surface. Use the pastry to line a square cake tin. Prick the pastry with a fork, line with clingfilm and fill with baking beans or rice.
Bake for 10 minutes then remove the clingfilm and baking beans and cook for another 8 minutes to crisp.
Reduce the oven temperature to 180°C (160 fan) | 350°F | gas 4.
Whisk together the filling ingredients until smooth. Spoon the cheesecake mixture into the pastry case, levelling the top with a palette knife.
Bake the cheesecake for 40 - 50 minutes or until the centre is only just set. Leave to cool completely in the tin.
Brush the rose petals and mint leaves with a thin layer of egg white and dip them in the caster sugar. Leave to dry on a wire rack for 2 hours before decorating the top of the cheesecake.