The ultimate cheesecake for the girls – rosé cheesecake. It bursts with sunshine and summer, and with good times among friends.
Rosé cheesecake with a hint of strawberry – it is fresh and light, soft and creamy, and the perfect dessert to serve (especially) to the girls.
It tastes of rosé, with just a gentle undertone of strawberry so as not to drown out the wine.
It is decorated with pink rose petals, dried roses and the beautiful chocolate pearls from Special Moments.
You can also top it with fresh strawberries, which would really suit the cake in both flavour and looks.
The cake can be made alcohol-free, either by using an alcohol-free rosé or by boiling the alcohol out of the rosé.
Serve it at summer parties, graduation parties, birthdays, as a New Year’s cake or simply at a relaxed dinner with friends.
It is pink through and through – and it tastes utterly wonderful.
Rosé cheesecake – Cheesecake with rosé and a hint of strawberry
Recipe for the loveliest summer cheesecake with rosé and a hint of strawberry.Serves 8-10.
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Ingredients
Biscuit base
- 200 g digestive biscuits or oat biscuits
- 60 g almonds (optional)
- 100 g butter
Strawberry purée*
- 100 g strawberries
- 40 g caster sugar
- 1/4 lemon, juice of
Cream cheese filling
- 200 g cream cheese
- 250 ml whipping cream (38% fat)
- 100 g Greek yogurt
- 175 ml rosé wine
- 100 ml strawberry purée*
- 70 g icing sugar
- 5 leaves gelatine
- Pink gel food colouring or natural fruit-based food colouring
You will also need
- 1 cake ring or springform tin, approx. 18-20 cm
- Acetate cake collar
- Decorations – chocolate pearls, dried roses, fresh rose petals or similar
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Method
Biscuit base
- Melt the butter in a small saucepan and take it off the heat.
- Blitz the biscuits and almonds to a fine crumb and stir them into the melted butter.
- Line the base of a springform tin with baking paper, then fit an acetate cake collar around the inside of the ring. If using a cake ring, place it on a chopping board with a piece of baking paper underneath, and line the inside of the ring with acetate.
- Tip the biscuit mixture into the tin and press it down firmly so the whole base is covered. Chill in the fridge and let it rest while you make the cream cheese filling.
Strawberry purée
- Put all the ingredients in a small saucepan – strawberries, sugar and lemon juice – and bring to the boil. Turn down the heat and let it simmer for about 8 minutes, or until the strawberries are soft.
- Blend the strawberries to a smooth purée, measure out 100 ml and pour it back into the pan.*You will use this to dissolve the gelatine in when you make the cream cheese filling.
Cream cheese filling
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Whip the cream to soft peaks – take care not to over-whip it.
- Stir the cream cheese and Greek yogurt together, then add the icing sugar.You can beat it with a whisk or hand mixer to make sure the mixture is free of lumps.
- Add the rosé and stir it into the cream cheese mixture.
- Squeeze the excess water out of the gelatine and stir it into the warm strawberry purée, one leaf at a time.
- Fold a couple of large spoonfuls of the cream cheese mixture into the pan with the melted gelatine and strawberry purée, and stir until it is free of lumps and the mixture has cooled. Test with your little finger whether it is cool enough to fold into the cream cheese mixture; if not, add another spoonful.*Cooling the gelatine this way ensures it does not form lumps when it is folded into the rest of the filling.
- Fold the strawberry purée into the cream cheese mixture and stir until well combined.
- Finally, fold the whipped cream into the cream cheese mixture. Do it gently, so you keep as much air in the filling as possible.*Taste the filling to check whether it needs more sweetness – it depends a little on which rosé you use. I used a bottle called Pure Rosé.
- Pour the filling over the biscuit base and spread it out with a spoon if needed. Tap the tin gently on the worktop to knock out any air bubbles and help the filling settle into every corner of the tin.
- Return the cake to the fridge and let it set for at least 3-4 hours – or preferably overnight.
Rosé cheesecake
- Just before serving, top the cake with your chosen decorations.I used chocolate pearls from Special Moments in pink pearl, burgundy and ivory.I also used fresh rose petals and small dried roses – these are from the brand True Greens.Fresh rose petals are edible, but make sure they have not been sprayed. Ideally use petals from your own garden.
Nutrition
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Lækker dessert , har lavet den flere gange . Kan man undvære citronsaften da en af vores gæster ikke kan tåle citrus .
Hej Laila
Hvor dejligt at hære, tusind tak 🙂
Ja det kan du sagtens undlade 🙂
Warm wishes, Dianna
Hej igen Hvornår skal det der pastafarve i og er der en bestemt teknik man skal bruge til det?
Hej Dianna. Tror du at den kan laves laktosefri? Jeg skal lave kage til min datters babyshower og der er en enkelt veninde der er laktoseintollerant.
Kan den fryses tror du
Hejsa
Det kan du sagtens gøre:)
Warm wishes, Dianna
Hejsa. Sikke en fin kage, den ser mega lækker ud. Vil lige høre om man evt kan bruge rosè med bobler? Mvh Jeannie
Hej Jeannie
Tusind tak altså 🙂
Du kan sagtens lave den med bobler, ingen problemer 🙂
Warm wishes, Dianna
Hej den vil jeg meget gerne bage men jeg vil gerne spørge om jeg kan agar agar i stedet for husblas? Mon den kan holde den samme form?
Tak for sharing.
Ha en god dag.
Hej Gülsüm
Hvor dejligt du har lyst til at prøve opskriften:)
Jeg har desværre ikke prøvet agerager i en cheesecake, – men tænker sagtens det kan lade sig gøre 🙂
Alternativt kan man købe husblas uden gelatine 🙂
Warm wishes, Dianna
Hvilken størrelse kagering/springform har du brugt?
Hej .
Jeg drikker og kender ikke så meget til rose’ er det ligegyldigt hvilken vin man bruger ? ♀️
Hejsa
Ja, det behøver hverken være en fin eller dyr flaske.
Den jeg brugte, købte jeg i Føtex til 45 kroner mener jeg:)
Som udgangspunk vil jeg anbefale en lys rosé, de mørke kan godt blive meget søde synes jeg.
Så hellere en der er lidt tør, og så smag til med mere flormelis til sidst, hvis du synes den mangler sødme:)
Warm wishes, Dianna