Rosé cheesecake

Rosé cheesecake - Opskrift på cheesecake med rosé og jordbær

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.

Course Dessert

Cuisine Danish

Nøgleord Girls' dinner, Girls' lunch, Ladies' lunch, Summer cake, Summer dessert, Summer food

Total Time 6

Servings people

Calories 406kcal

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

Instructions

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.

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