Flower Blossom Cheesecake

This dish is very special mostly because of its unique and very delightful appearance and versatile flavor. Flower blossom cheesecake is a perfect combination of rich creamy filling and sweet rose wine jelly on top.

 

For the top layer you can use not only the flowers but also berries and fruits. We think that kiwi, mango, peaches and strawberries will be the ideal replacements. Also, if you don’t like the rose wine you can choose any other like sakura or plum wine or just took the plain white wine. We not recommend you to use the red wine cause the jelly will not have this almost transparent color and light texture.

Flower Blossom Cheesecake
Serves 8
Delicious dessert with sweet and creamy taste and very adorable appearance.
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For cheesecake base
  1. 270 gr. of lotus coffee biscuits
  2. 70 gr. of melted unsalted butter
  3. 30 gr. of almonds
For cheesecake filling
  1. 6 sheets of gelatin sheets
  2. 280 gr. of cream cheese
  3. 300 ml of whipping cream
  4. 75 gr. of powdered sugar
  5. 50 ml rose water
  6. 1 tsp. of vanilla extract
  7. 300 gr. of yogurt
  8. 100 ml of milk
For jelly
  1. Red flower blossoms
  2. 5 gelatin sheets
  3. 200 ml of water
  4. 150 ml of rose wine
  5. 50 ml of rose water
  6. 2 tbsp. of strawberry syrup
Instructions
  1. Preheat oven to 180 degrees C (350 degrees F).
  2. Put biscuits into food processor. Mix well. Add almonds and melted butter and mix well until combine.
  3. Line the 21 cm. round cake pan with removable bottom with greaseproof baking paper. Transfer crushed biscuit and butter mixture to cake pan and level with spatula.
  4. Bake into preheated oven for about 10 minutes. Allow it completely cools at room temperature.
  5. For cheesecake filling soak gelatin in cold water.
  6. Whisk cream cheese with sugar, yogurt and whipping cream. Add vanilla extract, milk and rose water, mix well.
  7. Squeeze the gelatin from water, put into microwave safe bowl and microwave until it’s completely melted.
  8. Combine gelatin with cream cheese mixture, stir until combine. Pour the prepared filling on top of cheesecake base and chill in fridge for 2 hours.
  9. For jelly soak gelatin in cold water.
  10. Combine water, wine, rose water and syrup into glass jug. Squeeze the gelatin from water and melt in microwave. Add melted gelatin and mix until combine.
  11. Pour one half of prepared jelly on top of chilled cheesecake and put some flower blossoms. Chill in fridge about 15 minutes.
  12. Pour the remaining jelly in cake pan with cheesecake and chill in fridge for about 2 hours.
  13. Serve with cup of ice cold jasmine tea.
  14. Enjoy!
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