Pink Cheesecake with Rose Petals
- For the crust
- 450 grams
- 200 grams
- 75 grams
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.
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.
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.