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Preparation
20 minutes
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Processing
30 minutes
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Difficulty
Easy
Rose raspberry cheesecake is sweet and sour, creamy, with a simple recipe and an extremely delicious flavor. The cake does not require an oven, so anyone can make it. Let’s get cooking with TasteVN right away!
Ingredients for Rose Raspberry Cheesecake For 2 people
Biscuit 50 gr Gelatin powder 4 gr Unsalted butter 25 gr Cream cheese 75 gr Whipping cream 75 ml Raspberry jam 15 gr Rose jam 20 gr Honey A little Dried rose A little Cold water 20 ml Sugar 18 gr
Distinguishing between whipping and heavy cream
- Fat content: Heavy cream is a rich cream with a fat content of 36 – 40%, while Whipping cream is known as a type of fresh cream with a fat content of 30 – 36% and contains no sugar.
- Texture: Heavy cream will have a firmer texture than Whipping cream.
- Heavy cream is commonly used for whipping cream, baking, etc., while Whipping cream is often used for mixing drinks or as an ingredient for some types of desserts.
Tip: Besides buying pre-made raspberry (red currant) jam and rose petal jam, you can also make these two types of jam at home using recipes shared by TasteVN.
See details:
Tools needed
Microwave, bowl, whisk, hair dryer, square mold,…
How to make Raspberry Rose Cheesecake
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Make the cheesecake crust
Put 50gr cookies into a zip bag, then use a rolling pin to crush it finely.
Melt 25gr of unsalted butter, then mix in the crushed cookies.
Prepare a springform pan lined with parchment paper at the bottom, spread the cookie mixture evenly in it, then press down firmly with a glass to compact the crust.
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Whipping Cream Cheese
Finely mash 75gr cream cheese, then add 18gr of sugar and mix well.
Next, add 75ml of whipping cream and use a whisk to blend thoroughly.
Soak 4gr of gelatin powder in 20ml of cold water for 10 minutes, then microwave for 15 seconds to dissolve.
Add a little of the mixed cream cheese to the bowl of gelatin and stir well. Next, pour this mixture back into the cream cheese bowl and continue to stir until well combined.
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Making the Raspberry Cream Cheese Layer
Divide the cream cheese mixture into 3 parts, take 1 part and mix it with 15gr of raspberry jam.
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Make the rose cheese cream layer
Add 20gr rose jam into the remaining 2 portions of cheese cream and mix well.
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Pour into the mold
First, pour the rose cream layer into the cake mold. Then slowly pour the raspberry cream on top.
Use chopsticks to gently stir the surface for the two mixtures to blend together.
Finally, place the cake mold in the refrigerator for 1 – 2 hours to set.
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Remove from the mold and decorate
Use a hairdryer to warm the edges of the mold, then slowly lift the mold away from the cake.
Cut the cake into 4 equal parts, spread a layer of honey or glucose syrup on top, and decorate with some dried flowers to finish.
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Final product
The cheesecake has a lovely light pink color, with a cool, smooth cream and a rich, sweet, slightly tangy flavor from the two types of jam. Served with a crunchy, buttery cookie crust that is extremely appealing.
TasteVN wishes you success in making the beautiful, delicious raspberry rose cheesecake!
