ROSE CHEESE CAKE
This is one of our more secret recipe (our italian blog is "Ricette Segrete" wich means "Secret Recipes") and once a year we try a new version. Here you can see a step by step video and below the recipe translated. This time we use 3 different kind of silicon pan, by Silikomart, an Italian company that sells worldwide.
Provided by foodandmood.eu
Categories Cheesecake
Time 40m
Yield 12 muffin, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 369.8, Fat 20.6, SaturatedFat 12, Cholesterol 103.9, Sodium 262.3, Carbohydrate 40.9, Fiber 1.9, Sugar 25.2, Protein 8.5
ROSE CHEESECAKE TART
A simple icebox cheesecake is given an elegant (and delicious) crown of rose petals fashioned from plum and mango.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
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.
ROSE WATER CAKE
Not your standard white cake. Chances are no one will have tried something quite like this before! It's fantastically moist, sweetly subtle, and altogether different. Perfect for a garden party, or spring wedding.
Provided by peropheus
Categories Desserts Cakes Birthday Cake Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
- Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.
Nutrition Facts : Calories 706.3 calories, Carbohydrate 90.8 g, Cholesterol 141.5 mg, Fat 37.1 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 23 g, Sodium 206.5 mg, Sugar 71.5 g
More about "rose cheese cake recipes"
NO BAKE ROSé CHEESECAKE - BROWN EYED BAKER
From browneyedbaker.com
3.7/5 (6)Total Time 5 hrsCategory DessertCalories 309 per serving
- Make the Gelatin Layer: Place ½ cup of the rosé wine in a small bowl and sprinkle with the gelatin. Allow to soften for 5 minutes. Bring the remaining ½ cup of rosé wine and the water to a boil; add the sugar and stir to dissolve. Pour over the gelatin mixture and stir until the gelatin has completely dissolved. Pour into a 9-inch square baking dish (or another vessel with a similar surface area) and refrigerate for 40 to 50 minutes, stirring occasionally, until it has thickened to a syrup-like consistency.
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs and sugar. Pour the melted butter over top and, using a fork, stir together until the mixture is evenly moistened. Transfer to a 9-inch springform pan and press into an even layer. Refrigerate while you prepare the cheesecake filling.
- Make the Cheesecake Filling: Using an electric mixer on medium-low speed, beat together the cream cheese and rosé wine until completely smooth, about 1 minute. Add the heavy cream and beat on medium speed until the mixture has thickened, about 30 seconds. Increase the speed to medium-high and gradually add the sugar, then continue to beat until the mixture is very thick and holds very stiff peaks (about 2 minutes total). Scrape down the sides of the bowl and beat for another 30 seconds. Pile the filling on top of the crust and smooth the top with a spatula.
- Finish Assembling the Cheesecake: Lightly press the blackberries and cantaloupe onto the top of the cheesecake as desired. Refrigerate if the gelatin mixture is not ready yet. Once the gelatin mixture has reached the thick, syrup consistency, very slowly pour it over the fruit. Refrigerate for at least 4 hours prior to serving.
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- In a small saucepan over medium heat, bring 1 cup of rosé to a boil and cook until the wine is reduced to about 1/4 cup; about 6-8 minutes. Set aside to cool. You can speed this up by placing it into the fridge.
- Preheat oven to 325°F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional. Lightly spray the inside of the pan with nonstick cooking spray.
- Mix together the crust ingredients and press into the bottom of the prepared pan. Bake for 8 minutes and cool completely on a wire rack.
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