Rose Cheese Cake Recipes

CORDON ROSE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Leave the ladyfingers attached and trim rounded bottoms so that you will have a ring of ladyfingers resembling a picket fence. Line the sides of the pan with the ladyfinger ring, rounded sides against the side of the pan. Add or trim if necessary to complete the ring. Line the bottom with more ladyfingers, rounded sides down, trimming as necessary to fill the spaces. Set aside. In a large mixing bowl, beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with a whisk beater. Beat in the cornstarch. Beat in the eggs, beating until smooth and scraping down the sides once or twice. Add the lemon juice and salt and beat until incorporated. Beat in the sour cream just until blended. (This can also be done in a food processor). Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1-inch of very hot water. Bake the cake in 350 degree oven for 45 minutes. After 25 minutes, cover loosely with foil to keep ladyfingers from over-browning. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with greased plastic wrap and refrigerate overnight. To unmold, wipe sides of pan several times with a towel run under hot water and wrung out. Arrange strawberries on top. If you have rinsed them, make sure they are thoroughly dry. In a small saucepan or microwave oven, heat the currant jelly until melted and bubbling. Strain it into a small cup and stir in the Chambord or water. Brush it onto berries.

RUN FOR THE ROSES CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 6 to 8 minutes. Let cool, then transfer to a food processor. Add 1/4 cup sugar and pulse until coarsely ground. Drizzle the butter into the food processor and pulse until the mixture looks like wet sand. Press into the bottom of a 10-inch springform pan and bake until just beginning to brown, 10 to 12 minutes. Remove from the oven and set aside.
• Put 1 cup of water in a baking dish and place in the lower third of the oven. This will create a sauna effect for your cheesecake to bake in.
• Beat the cream cheese with a stand mixer until smooth. Add the remaining 1 cup sugar and mix until just combined, 2 to 3 minutes (don't overmix). Using a rubber spatula, scrape down the sides of the bowl. Add the eggs, one at a time, scraping the bowl after each addition. Add the vanilla and 3 teaspoons rose water and mix until smooth, about 1 minute. Pour into the crust. Place on the middle oven rack (above the water bath) and bake until the center is just set but still jiggles, about 35 minutes. Turn off the oven; let the cheesecake cool with the oven door cracked, 1 hour. Remove from the oven, cover and refrigerate until cool, about 4 hours.
• Meanwhile, combine the strawberries, honey, lemon juice and the remaining 1 teaspoon rose water in a bowl. Cover and set aside while the cheesecake cools.
• Slice the cheesecake; top with the strawberries. Eat while cheering on your favorite horse!

ROSE CHEESECAKE TART

Steps:

• For the crust: Position a rack in center of the oven and preheat to 350 degrees F. Pulse the shortbread cookies and salt together in a food processor until fine crumbs form (you should have about 2 cups). Add the butter and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch tart pan and, using a measuring cup, press the crumbs firmly into the bottom and up the sides of the pan. Bake until the edges are lightly golden, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.
• For the filling: Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine, then set aside to soften, about 5 minutes. Microwave on high, stirring every 10 seconds, until completely melted.
• Combine the cream cheese, sour cream, sugar, vanilla, orange zest and salt in a food processor and process until the sugar has dissolved and no lumps remain. Add the melted gelatin and process until the gelatin is incorporated and the mixture is completely smooth.
• Pour the cream cheese mixture into the cooled crust and spread evenly with an offset spatula. Refrigerate, uncovered, until the cheesecake is just set but still soft, about 30 minutes.
• For the rose: Peel the mangoes using a vegetable peeler. With a very sharp knife, carefully cut each mango in half, tracing your knife around the pit. Slice the halves lengthwise as thinly as possible, about 1/8 inch thick. Halve the plums and remove the pits. Slice the halves as thinly as possible, about 1/8 inch thick.
• Fan out small stacks of about 6 to 7 mango slices into 8-inch-long strips. Arrange around the outer edge of the tart, leaning the slices upright against the crust. Overlap the strips slightly, making two rings of mango. Fan out a stack of about 6 to 7 slices of plum into 6-inch-long strips. Arrange the plum slices inside the innermost ring of mango, repeating with additional slices to create a ring of plums. Repeat with the remaining mango and plum slices creating alternating rings until you reach the center. Shingle 4 slices of mango to form a 4-inch-long strip; tightly roll it up and place it in the center of the cheesecake to create a rose bud.
• Refrigerate uncovered for at least 2 hours and up to 8 hours. Drizzle with honey before serving.

ROSE CHEESE CAKE

Steps:

• Mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
• Mix the strawberry with sugar and 1 tablespoon of Cointreau and gently simmering until becamo clear.
• Put cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Then sqeeze gelatine and put on fire in a litlle bowl with the strawberry souce, add another teaspoon of Cointreau and gently simmering until it turns clear. Put the result in the silicon rose pan (we use the Silikomart Pan, an italian company that sell around the world) and put in the fridge.
• Beat the egg yolk with sugar than add ricotta cheese and orange, lemon and lime zest. Beat egg whites until soft peaks form. Gently fold egg whites into cheese mixture adding whipped sour cream then stir in the gelatine and fold in the cream. Add the dough at the jelly already fridged and finally cover with the biscuit. Freeze all for 24 h.