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Mini Rose Basque Cheesecakes

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Preparation time: 45 min
Serves 18 people
4 Average Rating

Elegant, floral and delightfully indulgent, these Mini Rose Basque Cheesecakes by Today Show cook, Jane de Graaff, put a romantic twist on the iconic Spanish dessert. Each mini cheesecake is baked until beautifully caramelised, then topped with soft pink rose cream and finished with a drizzle of fragrant rose syrup. Perfect for entertaining, celebrations or Valentine’s Day, these bite-sized beauties are as stunning as they are irresistible.

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Ingredients

 Cheesecake Ingredients
  • 500g cream cheese, room temperature
  • 1 cup thickened cream
  • ½ cup caster sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¼ cup plain flour
  • 3 eggs
  • 4 drops of pink food colouring (optional)
  • ½ teaspoon rose essence 
Rose Syrup 
  • 1 cup caster sugar
  • 1 cup water
  • 2 drops pink food colour
  • 1 teaspoon rose water
Rose Cream Topping 
  • 1 cup thickened cream
  • 1 tablespoon caster sugar
  • 3-4 drops pink food colour
  • 1 teaspoon rose essence 
Suggested additional toppings (optional) 
  • Pink fairy floss
  • Pistachios
  • Edible rose petals

Method

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  1. First, make your rose syrup by simmering together the water and caster sugar until dissolved and slightly thickened - about 5 minutes. Allow to cool completely, then stir in a drop or two of pink food colouring and 1 tsp rose water. Keep chilled until needed. Keeps for 4 weeks in the fridge. 
  2. Pre-heat your oven to 220°C (fan-forced) and line a cupcake or muffin tin with baking papers or patty cases for 18 mini cheesecakes — you can do batches. 
  3. For the cheesecakes, in a stand mixer with a paddle attachment or with electric beaters, whip the cream cheese until smooth. Add in the cream and mix lightly. Then add the sugar, salt, and vanilla extract, beating until you cannot feel any sugar granules when you rub the mix between your fingers.
  4. Sprinkle the flour over the batter and then mix in the eggs one at a time, beating lightly after each addition to thoroughly incorporate, then add the rose essence and mix, before swirling in a little pink food colour.
  5. Pour the batter into the prepared muffin tin and bake on the middle shelf for 20-25 minutes, or until the cheesecakes look almost burnt on the outside. This is the caramelisation that’s a signature of this style. Remove to a rack and allow to cool completely, or chill in the fridge until needed.
  6. Meanwhile for the rose cream, whip up the cream, caster sugar and rose essence to a stiff consistency and swirl in a few drops of pink food colouring.
  7. To serve, top each mini cheesecake with a swirl of rose cream, a scattering of rose petals, pistachio and fairy floss and a drizzle of rose syrup.

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Reviews

Overall Rating

Average Rating: 4

3 reviews

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