Pink Cheesecake with Rose Petals
Pink cheesecake with rose petals is a recipe featuring fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 450 g butter cookies
- 200 g melted butter
- 75 g sugar
- 350 g ripe strawberries
- 1 tbsp Lemon Juice
- 1.2 kg low-fat quark
- 1 packet vanilla sugar
- 2 tbsp rose water
- 200 g sugar
- 7 sheets white gelatin
- 300 ml whipping cream (at least 30% fat)
- bio rose petals (for sprinkling)
Instructions
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1.
Place the cookies in a freezer bag and crush them with a rolling pin. Mix with butter and sugar, then line the bottom of four heart-shaped springform pans (12x12 cm) lined with parchment paper. Refrigerate for about 1 hour.
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2.
Wash, pit, and finely puree the strawberries with lemon juice in a blender. Sift the mixture through a sieve and stir in quark, vanilla sugar, rose water, and sugar. Soak gelatin in cold water, then dissolve it in a pot until droplet‑wet; fold in 2 tbsp of the quark cream and return to the remaining mixture, stirring smooth. Whip the cream stiffly and fold into the strawberry‑quark blend.
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3.
Spread the mixture evenly over the crust and refrigerate for 2–3 hours. Carefully remove the cakes from the molds, plate them, and garnish with rose petals before serving.
