White Chocolate Rose Cheesecake
Ingredients
For the crust:
• 200g (about 7 oz) digestive biscuits or graham crackers
• 80g (1/3 cup) unsalted butter, melted
• 1 tbsp sugar (optional)
For the filling:
• 250g (9 oz) white chocolate, chopped
• 500g (18 oz) cream cheese, room temperature
• 1/2 cup granulated sugar
• 200 ml (3/4 cup + 1 tbsp) heavy cream
• 2 large eggs
• 1 tsp rose water (or to taste — start small!)
• 1 tsp vanilla extract
• A tiny drop of pink food coloring (optional, for a blush effect)
For the topping (optional but stunning):
• Whipped cream or white chocolate shavings
• Edible rose petals
• Dried raspberries or pistachio crumbs (for contrast)
Instructions:1. Make the crust:
• Preheat oven to 160°C (320°F).
• Crush the biscuits finely and mix with melted butter (and sugar, if using).
• Press into the bottom of a springform pan (20–23 cm / 8–9 inch).
• Bake for 10 minutes. Let cool.
2. Melt the white chocolate:
• Gently melt the white chocolate using a double boiler or microwave in short bursts. Set aside to cool slightly.
3. Prepare the filling:
• Beat the cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, mixing on low speed.
• Stir in the melted white chocolate, heavy cream, vanilla, and rose water.
• (Optional) Add a drop of pink food coloring for a soft rosy hue.
4. Bake:
• Pour filling over the crust.
• Place the pan in a larger baking dish and add hot water halfway up the sides (water bath helps prevent cracks).
• Bake for 50–60 minutes, or until the edges are set and the center still slightly jiggles.
5. Cool & chill:
• Turn off the oven and let cheesecake cool inside with the door slightly open for 1 hour.
• Chill in the fridge for at least 6 hours or overnight.
6. Decorate:
• Before serving, top with whipped cream, edible rose petals, and a sprinkle of white chocolate curls or crushed dried berries/pistachios.
Tips:• Rose water is powerful — use sparingly. Start with 1/2 tsp, taste, and adjust.
• For a no-bake version, replace eggs with more whipped cream and use gelatin to set the filling.
• Add a few crushed raspberries inside the filling for a fruity twist.
