Cheesecake with a scent of roses

Name: Cheesecake with a scent of roses
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 0
Ingredients: Cream cheese 6 oz; Fresh liquid cream ¾ cup; Cow's milk ricotta cheese 1 cup; Blueberry jam 6 spoonfuls; Sugar 1 spoonful; Gelatin in sheets 0.3 oz; Edible flowers rose petals to taste; Cookies 2 ½ cups; Butter 8 ½ tbsp; Strawberries 1 ¼ cup; Cherries 1 &frac18; cup; Gelatin in sheets 0.2 oz; Sugar 1 spoonful

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Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Makes: pieces
Cost: Average
Note plus the cooling time in the refrigerator of about 3 hours

PRESENTATION

Rose cheesecake brings a simple beautiful touch to the classic American cheesecake that home bakers always appreciate. Instead of just a basic cheesecake, you get a dessert that looks really special—that light blush of floral color, those buttercream roses that make the whole thing feel celebration-ready... people notice right away. Every slice combines that creamy, familiar taste with the gentle floral aroma from rose syrup (families often say it’s just the right amount—not too much, just enough). The gelatine cheesecake base helps it stay stable for parties and special gatherings, which means it still feels light while carrying that signature flavor. Busy families find this rose cheesecake is such a nice way to change things up for occasions like birthdays, anniversaries, or anytime a Mother's Day dessert is needed. When cut, the soft center spreads gently with every forkful—pretty irresistible, honestly, and always impressive on the table. Moms and grandmas usually comment on how good it looks next to other desserts...that pretty finish gets a lot of attention at holiday get-togethers or bridal showers, while the familiar vanilla notes underneath all that floral cheesecake goodness remind everyone of home.

Busy parents love how this rose cheesecake works GREAT when you want a dessert that feels comforting but also a little sophisticated, almost like a fancy bakery treat but still nice and friendly for regular family meals. Serving it plain lets those sweet, delicate rose notes shine—bring out the prettiest serving platter for fun, or pile on extra fruit for a more casual family night. Kids appreciate the soft, moist texture (sometimes they go back for seconds or even thirds), while adults mention how well it fits into different menu themes, from spring brunches to December parties. Great for busy schedules, since it holds well in the fridge and travels easily for potlucks or reunions—lots of smiles every time someone takes that first bite. Top with a swirl of buttercream roses for a birthday, keep it simple for date nights, or set it out with coffee at Sunday lunches... no matter how you serve this rose cheesecake, you’ll find everyone is happy to try something a little new with just the right amount of sweet flavor and festive appeal.

INGREDIENTS

Ingredients for the cake: Cream cheese 6 oz (170 g); Fresh liquid cream ¾ cup (200 ml); Cow's milk ricotta cheese 1 cup (250 g); Blueberry jam 6 spoonfuls; Sugar 1 spoonful; Gelatin in sheets 0.3 oz (8 g); Edible flowers to taste - rose petals

for the base: Cookies 2 ½ cups (300 g); Butter 8 ½ tbsp (120 g)

for the fruit jelly: Strawberries 1 ¼ cup (175 g); Cherries 1 ⅛ cup (175 g); Gelatin in sheets 0.2 oz (5 g); Sugar 1 spoonful

Preparation

How to prepare Cheesecake with a scent of roses

To prepare the cheesecake with a scent of roses, start by finely chopping the cookies, then incorporate the melted butter 1 and mix well, then pour the mixture into a 9.5-inch springform pan lined with parchment paper and use a spoon to compact the cookie base 2. Chill the mixture in the refrigerator or freezer for about ten minutes. In the meantime, place the ricotta and Philadelphia in a bowl 3, and mix

and incorporate the rose and blueberry jam 4 (prepared with 200g of rose petals, 400g of water, 1 apple, lemon juice, and 100g of blended blueberries), and blend it into the cheeses 5. Then add the gelatin dissolved in a little warm cream 6

and finally the remaining whipped cream 7. Then pour the mixture into the springform pan 8 and level it. Place the cake in the refrigerator to solidify for about 2 hours. Meanwhile, prepare the gelée by blending half of the fruit and cutting the rest into small pieces. Add sugar to the blended fruit and heat over a stove; once warm, add the softened gelatin. When the gelatin is dissolved, add the fruit set aside and let it cool slightly. Pour the gelée over the cake 9, level it, and let it firm up in the refrigerator for about an hour!