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White chocolate & halva cheese cake with rosewater jelly


  • Preheat oven to 140°C fan forced (160°C normal). 
  • Crush the biscuits in a food processor. Then transfer to a bowl together with the melted butter and mix well using a wooden spoon. 
  • Line a springform cake tin on the bottom and sides with a layer of the buttered crumbs. Then freeze for about 1 hour to set. 
  • To make the ganache, gently melt the chocolate over a double boiler. 
  • At the same time, gently bring the cream to the boil. Then pour over the melted chocolate and stir until smooth and glossy using a plastic spatula. Set aside to cool a little. 
  • Blend half the cream cheese and sugar in the cleaned processor, before adding and blending the rest. 
  • Then add the eggs with the extra yolks, continually mixing. 
  • Add the ganache and briefly blend.
  • Place the cake tin on an oven tray and pour about half of the cream cheese mixture into the tin. Sprinkle halva on top and pour in more cheese mixture, leaving a rim on top for the jelly. Then sprinkle with more halva and cook in the oven for about 1½ hours (depending on your oven) until the custard is set through the middle, but not risen. Set aside to cool. 
  • When ready, make the sugar syrup by bringing the sugar with 1 cup water to the boil. Then remove from the heat and set aside to cool. 
  • Soak the gelatine leaves in cold water for about 1 min to soften. Then squeeze out excess water. 
  • To make the jelly, put half of the sugar syrup with 75 ml water and 15 ml lemon juice in a pot. Gently bring to the boil and then add the gelatine. Stir well and push through a fine sieve. 
  • Combine the remaining sugar syrup and lemon juice with 75 ml water, the rosewater and a few drops of food colouring until quite red. Add to the gelatine mixture, through the sieve, and whisk well. Then allow to cool. 
  • Remove the cake from the tin, carefully pour the jelly on top and refrigerate for about 2 hours until set. 
  • nb.  You can use half ricotta and half cream cheese, if you prefer. 
  • Emma Mackay – Melbourne pastry chef


  • 1½ packets Scotch Fingers or milk arrowroot biscuits
  • 100 gm unsalted butter, melted
  • 150 gm white chocolate
  • 125 ml cream
  • 1 kg cream cheese
  • 120 gm sugar
  • 3 eggs + 2 egg yolks
  • 250 gm halva, crumbled
  • 1 cup caster sugar
  • 5 gelatine leaves
  • 30 ml fresh lemon juice
  • 25 ml rosewater
  • pink food colouring

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm