Rosewater and lemon ricotta cheesecake by John Gregory-Smith

Guest chef John Gregory-Smith combines classic Moroccan fruits and flavours with a European-style cheesecake.

Rosewater and lemon cheesecake.

While staying at the Riad Fes, a stunning converted palace in Fez, I cooked with the chefs to understand more about the imperial food of Morocco’s former capital. I loved the idea of combining classic Moroccan fruits and flavours with a European-style cheesecake. Here I have gone for a baked cream cheese and ricotta base and a soft layer of cream, lightly perfumed with lemon and rosewater, and topped with figs, orange and pomegranate.

ROSEWATER & LEMON RICOTTA CHEESECAKE

For the cheesecake

100g butter, plus extra for greasing / 300g digestive biscuits / 500g cream cheese / 350g ricotta / 130g icing sugar / 1 tablespoon cornflour / 2 tablespoons rosewater / Juice and zest of 1 lemon / 4 eggs

For the topping

300ml double cream / 2 tablespoons icing sugar / 1 teaspoon rosewater / Juice and zest of 1 lemon / 4 figs, quartered / 1 orange, peeled, segmented, chopped, membrane removed / 80g pomegranate seeds / Runny honey, to drizzle

Preheat oven to 180°C (160°C fan). Grease and line a 23cm springform cake tin with butter and baking paper. Melt butter in a small pan over medium heat. Crumble biscuits into a food processor and blend until fine. Transfer to a mixing bowl and add butter. Mix together and tip into lined cake tin. Press biscuit crumbs firmly into base to form a well-packed layer. Refrigerate for 1 hour.

Tip cream cheese and ricotta into a food processor and blend until smooth. Add icing sugar and cornflour; blend for 30 seconds. Add rosewater, lemon juice and zest, then eggs, one at a time, and blend until smooth – check there are no lumps. Pour into cake tin and bake for 1-1¼ hours, or until just set with a golden tinge at the edges. Allow to cool in the tin, then refrigerate for a few hours.

When ready to serve, tip cream into a mixing bowl and add icing sugar, rosewater, lemon juice and zest. Whisk to soft peaks and spoon onto cheesecake; scatter with fig and orange pieces and pomegranate seeds and drizzle with honey. Serves 10

John Gregory-Smith is a London-based food and travel writer, TV presenter and chef. Extract from Orange Blossom & Honey – Magical Moroccan Recipes from the Souks to the Sahara (Kyle Books, $39.99).