Rose Cheesecake

1. Preheat the oven to 160°C.

2. Crush the biscuits in crumbles and combine them with the melted butter. Press the mixture into the bottom of the cheesecake tin.

3. Set aside in a refrigerated place until the mixture has hardened.

4. Meanwhile, whisk the sour cream with creamed cheese and sugar. Add the eggs one by one, then add the flour and combine.

5. Pour into the tin and bake for 1 hour (40 minutes for individual cheesecakes).

6. Leave to cool and keep in the fridge for 24 hours.

7. Just before serving, top with a generous layer of L’Épicurien’s Rose Jelly.