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Violet Cheesecake

Soft lilac, gently floral — a no-bake violet cheesecake with a glossy violet glaze and edible violets.

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 500g cream cheese, room temp
  • 100g powdered sugar
  • 3 tbsp violet syrup
  • 300ml heavy cream
  • 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
  • 1 tsp vanilla extract
  • For the glaze: 100ml water, 2 tbsp violet syrup, 1 tsp powdered gelatin bloomed in 2 tbsp water
  • Edible violet flowers, to decorate

How to make it

  1. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
  2. Beat the cream cheese, powdered sugar, violet syrup and vanilla until smooth and evenly lilac.
  3. Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
  4. Pour over the crust and chill at least 6 hours or overnight until set.
  5. For the glaze, warm the water with the violet syrup, stir in the melted bloomed gelatin, cool slightly and pour over the top. Chill 1 more hour.
  6. Decorate with violet flowers, slice and serve.
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