Rose Cheesecake
An Original Recipe by Lorraine Elliott
Degree of difficulty: easy to medium
Preparation time: 30 minutes
Cooking time: 0 minutes
- 135g/4.77ozs. shortbread biscuits (I used cardamom and pistachio shortbread)
- 60g/2ozs. butter, melted
- 250g/8.83ozs. cream cheese, at room temperature
- 250g/8.83ozs. ricotta
- 1 cup icing or confectioners sugar
- 4 tablespoons water
- 3 teaspoons gelatin powder
- 2 teaspoons rose water
- 1 cup cream, whipped
Topping
- 1 cup water, divided
- 3 teaspoons gelatine powder
- 3 tablespoons sugar
- 1 teaspoon rose water
- Pink colouring
- Edible roses
Step 1 - Line a 20cm/8inch springform tin on the base and sides. In a food processor, blitz the biscuits until they resemble fine crumbs. Empty into a bowl and add the butter and mix. Spread out onto the base of the prepared tin and press down into an even layer. Refrigerate until needed.
Step 2 - Clean and dry the food processor. Take a small microwave proof bowl and add the water. Sprinkle over the gelatine and allow to become set. Then microwave this for 20 seconds on full power until it is liquid and clearish (it will have a yellow tinge). Cool.
Step 3 - Add the cream cheese and ricotta to the food processor and process until very smooth. Add the sugar, cooled gelatin mixture and rose water. Then fold in the cream. Taste for flavour. If you want more rose water add it. Scoop into the tin on top of the biscuit base and jiggle it so that it is smooth (you can also smooth with an angled spatula). Refrigerate for 4 hours or overnight.
Step 4 - To make the rose layer, heat 1/2 a cup of water and dissolve in the sugar. Place the other 1/2 cup cold water in a microwave proof bowl and sprinkle the gelatine powder over this. Microwave for 20 seconds until all lumps are gone and it is liquid. Add to the sugar water and add in rosewater and some pink colouring. Allow to cool for about 10 minutes (do not allow to set) and then gently pour over the cheesecake. Submerge some edible roses and suspend in the jelly.