A little cheesecake with a wonderfully creamy heart, balanced by a crisp biscuit base and the soft fragrance of rose. Sweet, light, and beautifully understated.
Ingredients
For the Biscuit Base
150 g digestive biscuits (or graham crackers)
60 g unsalted butter, melted
Optional: 1 tsp rose water or crushed rose petals (for flavour and look)
For the Cheesecake Filling
300 g cream cheese, softened
200 ml whipping cream (cold)
90 g sugar (or to taste)
1 tsp vanilla
1 tbsp lemon juice
6 g gelatin powder + 2 tbsp cold water (or one sheet of gold gelatin)
1 tbsp rose water for aroma
For Decoration
Caramel sauce (for drops on top)
One dried edible rosebud and few crushed rose petals (optional)
4 mini cheesecake rings that are 6–8 cm in diameter
Preparation
Step 1: Make the Biscuit Base
Crush the biscuits into fine crumbs.
Add melted butter and mix until evenly coated.
Press firmly into the bottom of mini cheesecake rings or metal moulds.
Refrigerate while preparing the filling.
Step 2: Bloom the Gelatin
Add the gelatine to 2 tbsp cold water and let it sit 5 minutes.
Gently warm until fully dissolved — do not overheat.
Set aside to cool slightly (still liquid).
Step 3: Prepare the Filling
In a bowl, beat cream cheese and sugar until smooth and creamy.
Add vanilla and lemon juice (plus rose water if using).
In another bowl, whip the cold cream to soft peaks.
Fold the whipped cream gently into the cream cheese mixture.
While stirring, pour in the dissolved gelatine and mix until smooth.
This gives the cheesecake its clean, firm shape seen in both pictures.
Step 4: Fill the Molds
Pour the mixture onto the chilled biscuit bases.
Smooth the tops with a spatula.
Refrigerate for 4–6 hours or overnight until fully set.
Step 5: Decorate
Remove the cheesecake from the mould carefully (clean edges are key).
Add tiny drops of caramel on the surface.
Place one rosebud in the centre.
Sprinkle fine rose petal dust around the plate.