Rose Water Cheesecake

1 serving

240 minutes

Cheesecake with rose water is a refined treat inspired by exquisite Eastern aromas and American classics. This dessert combines the tenderness of Philadelphia cheese, the lightness of cream, and a subtle floral note of rose water. Its flavor is a harmony of sweetness and freshness, complemented by a delicate tartness of raspberry. The origins of this cheesecake can be found in the rich traditions of Eastern cuisine, where rose water is used to impart a special aroma to dishes. Served with rose petals and raspberry sorbet, this dessert becomes a true work of art—elegant, romantic, and unique. Perfect for festive moments when you want to add a touch of luxury and magic.

Energy value per serving

• Calories: 388.5
• Proteins: 8.7g
• Fats: 28.6g
• Carbohydrates: 25.1g

Ingredients

• Philadelphia cheese: 70 g
• Cream 35%: 20 ml
• Sugar: 12 g
• Egg yolk: 1 pc
• Gelatin: 2 g
• Rose water: 1 ml
• Rose petals: 3 pc
• Raspberry: 2 pc
• Raspberry Sherbet: 40 g

Cooking steps

1. Whisk the yolk with sugar, add Philadelphia cheese and melted gelatin. Mix well.

   Required ingredients:

   • Egg yolk: 1 piece
   • Sugar: 12 g
   • Philadelphia cheese: 70 g
   • Gelatin: 2 g

2. Add rose water.

   Required ingredients:

   • Rose water: 1 ml

3. Whip the cream separately and add it to the mixture.

   Required ingredients:

   • Cream 35%: 20 ml

4. Mix thoroughly and pour into a mold. Place in the refrigerator to set (for about two to three hours).

5. Decorate the cheesecake with rose petals, fresh raspberries, and raspberry sorbet.

   Required ingredients:

   • Rose petals: 3 pieces
   • Raspberry: 2 pieces
   • Raspberry Sherbet: 40 g