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Preparation
15 minutes
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Cooking
10 hours
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Difficulty
Easy
Ingredients for Rose Cheesecake For 2 people
Biscuit 100 gr Unsalted butter 50 gr Strawberries 3 fruits Dried rose petals A little Gelatin sheets 45 gr Rose essential oil 10 gr Cream cheese 200 gr Whipping cream 130 gr Sugar 50 gr
How to choose fresh ingredients
How to choose fresh, high-quality strawberries
- Fresh strawberries will have a characteristic aroma, a plump, shiny skin, and an even red color.
- You should choose strawberries with intact and fresh green caps, plump fruits without any dents or defects.
- For Vietnamese strawberry varieties, you should choose the smaller fruits as they are fragrant strawberries, which will be sweet and have a characteristic aroma. Avoid buying large and heavy strawberries as they are stone strawberries, which will taste sour and be hollow inside, lacking the characteristic fragrance.
- Do not buy strawberries that are too dark red as they are overripe, and the insides may be dry, or those with bruises and many black spots due to being stored for too long.
Distinguishing between whipping and heavy cream
- The fundamental difference between heavy cream and whipping cream lies in their fat content and the additional components within.
- Heavy cream is used to produce whipping cream. Heavy cream has a firmer texture compared to whipping cream, so it is often used to create texture and whip cream into peaks.
- Whipping cream has a fat content of 30 – 36% and contains no sugar, while heavy cream has a higher fat content, ranging from 36 – 40%.
Tools needed
Whisk, refrigerator, mixing bowl, bowl, cake mold,…
How to make Rose Cheesecake
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Make the cheesecake crust
Put 100g of cookies into a bag, then crush them finely.
Prepare a bowl of warm water, place 50g of butter in a bowl and put it into the warm water until the butter melts. Combine the melted butter with the crushed cookies, press evenly into the mold to form the crust and refrigerate for 30 minutes.
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Whip the cream
Put 130gr of whipping cream and 50gr of sugar into a bowl, use a mixer on high speed and whip in one direction until the mixture thickens. Then add 200gr of cream cheese and mix well with a spatula.
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Mix the cream cheese
Chop and soak 15gr of gelatin in cold water for about 10 minutes, then drain. Prepare a bowl of warm water, place the bowl containing the gelatin in it and stir over steam until the gelatin dissolves.
Add the gelatin to the cream cheese mixture, then use a whisk to mix well.
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Make the strawberry mousse mixture
With 3 strawberries, wash them clean, remove the stems, chop them and mix them into the cream cheese mixture.
Pour the mixture into the cookie mold, gently tap it on the table to make the cake even, then refrigerate for at least 4 hours.
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Make the rose jelly mixture
Soak 30g of gelatin in cold water for about 10 minutes, then remove it. Add 200ml of warm water and 10g of rose essential oil, stirring well.
Pour the entire rose jelly mixture into a cake mold, sprinkle some small chopped dried rose petals on top, and place it in the refrigerator for another 4 hours.
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Final product
The creamy rose cheesecake is beautifully layered into 3 stacks.
The rich cream cheese combined with the tangy flavor of strawberries is not overwhelming, and the fragrant scent of roses makes the cake even more appealing, making you want to keep eating.
So you can immediately make the delicious rose cheesecake to give to your beloved mother on March 8th. Wishing you success with the recipe from TasteVN!
