Rose & raspberry cheesecake with ginger crust

Make the cheesecake the day before serving. Put the ginger nuts into a food processor and whizz to fine crumbs. Pour in the butter and pulse again to the texture of wet sand. To do this by hand, crush the biscuits in a bag with a rolling pin, then combine with the butter in a mixing bowl.

Lightly grease a 20cm round deep, loose-bottomed cake tin with the oil. Using a spatula, scrape the crumbs into the tin, then slowly and carefully push them ¾ of the way up the side of the tin using your hands, to form a thin even crust, with a thin layer on the base. If the biscuits stick to your hands more than the tin, pop the crumbs in the fridge for 5 minutes or so to cool the butter down. Using the back of a spoon, level the sides and flatten the base; make sure there are no holes. Chill the crust for 30 minutes.

Preheat the oven to 160°C, gas mark 3. For the filling, beat the cheeses and sugar together with an electric hand mixer until smooth and runny. Stir in ¼ tsp rose water, then taste and add more if you want it stronger. Beat in the eggs, one at a time, then sift over the flour and slowly beat it in.

Put the chilled cheesecake tin on a baking tray, then carefully pour in the filling. Whisk the jam with a fork until smooth and runnier. Drizzle the jam in thin streams over the top of the cheesecake, allowing some to sink.

Bake for 50-55 minutes, until the cheesecake edges are set but the middle still has a thick wobble when the tin is gently shaken. Remove from the oven, place on a wire rack, leave to cool completely, then chill overnight. Don’t worry if it slightly shrinks away from the sides.

Bring the cheesecake back to room temperature for 30 minutes, then decorate with upturned raspberries in concentric circles until the entire top of the cheesecake is covered. Slice with a sharp knife to serve.