Cheesecake no. 21 so pretty,sweet and yummy ” Rose Tea Cheesecake”.
From a mixture of organic rose tea with rose syrup
12 pcs of digestive cookies (crushed with rolling pin)
1/4 cup melted butter
2 pkg of Philadelphia cream cheese (300g +200g)
250 g thick cream
3 large eggs + 1 egg yolk
2 tbsp rose syrup and 3 rose petals soaked in 3 tbsp hot water for 30 minutes
1/4 cup caster sugar
a pinch of salt
Pink food colour (optional)
dried rose tea
Pre heat oven Gas mark # 3
Combine crushed cookies and melted butter,press it into slightly greased springform pan. ( I choose mini pan, so I can distribute it to my friends). Set aside.
The mixture will fit into 8 inches springform pan or 24 muffin baking tin.
Cream the cheese, add sugar and salt, beat until smooth, add rose syrup and liquid from rose tea. I also added some crumble dried petal roses. Add eggs one at a time. Combine the thick cream and mix it thoroughly until smooth and well blended.
Pour into the prepared pan. Bake into water bath for 1 hour, if using 9 inches increase baking time to 1 hour and 30 minutes. Turn off the oven without opening the door, leave it for another 30 minutes, then slightly open the oven door and leave it for another 30 minutes. Sudden change of temperature will cause cracking at the middle which happens to me many times! 🙂 Patience my dear!
Chill for another one hour before topping or cover with a foil and leave it overnight in the refrigerator. Anyway, the pink colour stretches my patience not to indulge immediately. It’s so pretty to even cut it or eat it lol!
Ladies, I always got carried away decorating and taking photographs, can’t help it! 🙂