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Valentine's treat: marinated strawberry and rose ricotta cheesecake glass

Alana Lowes
Wednesday, February 8, 2012
Marinated strawberry and rose ricotta cheesecake glass
Marinated strawberry and rose ricotta cheesecake glass
Marinated strawberry and rose ricotta cheesecake glass
Evoke the feeling of romance and love with this perfect dessert for your loved one
Alana Lowes

Like every women I love receiving roses, but what I enjoy even more is incorporating beautiful crimson roses in my cooking and Valentine's Day is the perfect time to use the perfumed flavour of roses or rosewater – why not use both!

Evoke the feeling of romance and love with this perfect dessert for your loved one. Layer upon layer of creamy ricotta cheesecake splashed with rosewater spiked strawberries will get the heart fluttering and your partner will be eating from the palm of your hand... literally.

Layering the cheesecake in a glass is an artistic way to present the vibrant colours and lusciousness of a traditional cheesecake. I love the fact that there is no risk of a cracked dry cheesecake by baking it for too long and you can make it any sized glass that you like... big enough to both share, how romantic!

If you love all things sweet on Valentine’s Day, indulge in my red velvet cupcakes with rosewater butter icing.

Happy Valentine’s Day!

Serves: 4
Prep time: 15-20 mins (plus marinating time of 20-30 mins)
Cook time: 5-10 mins

Ingredients


1 cup rosewater sugar syrup*
Zest of 1 orange
1 cinnamon stick
250g strawberries, halved
200g shortbread biscuits
50g whole almonds
50g butter, unsalted and melted
200g ricotta
200g cream cheese
2 tbsp icing sugar, sifted
Zest and juice of 1 lemon

Edible rose petals to garnish

Method

Preheat the oven to 180C.

To marinate the strawberries, gently heat the rosewater sugar syrup to just below a simmer. Remove from the heat and allow to cool slightly (2-3 min). Add the orange zest and cinnamon stick. In a bowl combine the strawberries with the warm liquid and stir gently. Allow to marinate for 20-30 mins.

To make the biscuit crumb, place the shortbread biscuits and almonds into a food processor and blitz to a crumb (fairly fine with some larger crumbs). Combine the crumb with the melted butter. Place the mixture on a baking tray lined with baking paper and place in the oven for 5-10 minutes or until slightly dried out and crunchy, be careful to not burn. Allow to cool.

To make the ricotta cheesecake mixture, place remaining ingredients into a mixer with the paddle attached and beat until smooth.

To serve, spoon some of the crumb mixture into the bottom of a glass, top with a spoon of ricotta cheesecake mixture then the marinated strawberries and sprinkle with more crumb mixture. Repeat another layer of ricotta cheesecake and the marinated strawberries. Garnish with rose petals and serve.

Enjoy!

*To make rosewater sugar syrup, combine 2 cups of water, 1 cup of sugar and 5 tbsps of rosewater in a small saucepan and place over a medium heat. Bring to a simmer and continue to simmer until the liquid is reduced by a third and is a syrupy consistency. Store any remaining syrup in the fridge and add to cocktails for a perfumed hit of flavour.

Related video: Alana's yoghurt flatbread

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