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Rose Water Scented Cheesecake With Crystallised Rose Petals And Strawberry Juice

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Ingredients
  Strawberries 250 Gram, hulled and sliced
  Icing sugar 40 Gram
  Lemon juice 1 Teaspoon
  Lemon 1⁄2 , juiced
  Full fat soft cheese 250 Gram
  Mascarpone 100 Gram
  Egg 1
  Cornflour 15 Gram
  Unsalted butter 40 Gram, chilled, diced
  Caster sugar 40 Gram
  Flour 40 Gram
  Ground almonds 40 Gram
  Salt 1 Pinch
  Whipping cream 150 Milliliter
  Gelatin leaf sheet 1 , soaked in cold water
  Rose water 1⁄2 Teaspoon
Directions

GETTING READY
1. Take a bowl, add strawberries and sugar and mix well.
2. Using a cling film, cover the bowl, place above a pan containing simmering water and allow to stand for 2 hrs.
3. Strain and cool the liquid. Mix in lemon juice and keep aside.
4. In another bowl, add topping ingredients and chill till required.
5. Preheat oven to 150C/130C fan/gas 2.

MAKING
6. Take a 20 x 11 x 4 cm stainless steel rectangular mold and place on a strong baking sheet.
7. Using the hands, prepare a crumbly biscuit mixture using the ingredients, transfer to tin or mold and bake for half an hour or till base turns pale golden.
8. Top with topping mixture.
9. Lower the temperature to 120C/fan 100C/gas ½ and allow cheesecake to cool for about 60 to 90 min or till set.
10. Allow to turn cold and then chill.
11. Take a pan with warm water, dissolve 1 tbsp sugar in it.
12. Mix in gelatin, whipped cream and rose water and heat gently to melt gelatin.
13. Pour on cheesecake and allow to chill till swell set.

SERVING
14. Arrange cheesecakes slices on serving plates, garnish with crystallized rose petals and serve along with strawberry juice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Taste: 
Sweet
Method: 
Chilling
Dish: 
Cake
Occasion: 
Valentines Day
Ingredient: 
Rose
Interest: 
Gourmet
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes

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