Pink Cheesecake with Rose Petals

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Pink Cheesecake with Rose Petals
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in

Ingredients

for
4
For the crust
450 grams
200 grams
melted Butter
75 grams
For the filling
350 grams
1 tablespoon
1 ⅕ kilograms
1 packet
2 tablespoons
200 grams
7 sheets
white Gelatin
300 milliliters
Whipping cream (at least 30% fat content)
Rose petals (as decoration)

Preparation steps

1.

Place shortbread in a freezer bag and crumble with a rolling pin. Mix with butter and sugar. Press into bottom of 4 heart-shaped spring tins lined with baking paper. Refrigerate for about 1 hour. Meanwhile, rinse strawberries and puree with lemon juice.

2.

Run strawberry mixture through a sieve and mix with quark, vanilla sugar, rose blossom water and sugar. Soften the gelatine in cold water, dissolve in a pan, stir in 2 tablespoons of quark mixture and return to the remaining quark mixture until smooth.

3.

Whip heavy cream until stiff and fold into the quark mixture. Pour into sprint tins and refrigerate for 2-3 hours. Carefully remove cakes from tins and serve on plates garnished with rose petals.