> Recipes > Cheesecake

Mini rose and raspberry cheesecakes

Mini rose and raspberry cheesecakes

PT20M

Share recipe

hide story show story

Urvashi's pretty pink cheesecakes are served in dainty pastry cases, making them a perfect addition to a tea spread as there is no need for cutlery. Topped with a plump, juicy raspberry and delicate rose petal, they epitomise the beauty of the British summer (and taste rather nice too!)

Ingredients

save recipe
recipe saved
  • 200g of mascarpone
  • 200g of cream cheese
  • 6 tbsp of icing sugar, more if you prefer it sweeter
  • 2 tbsp of rose syrup
  • 12 raspberries
  • 12 mini pastry cases
  • 12 rose petals, edible
save recipe
recipe saved

Method

save recipe
recipe saved
1
Beat together the mascarpone, cream cheese, icing sugar and rose syrup until they are all well combined. The rose syrup will colour the mixture pink but if you want a darker colour you can add some magenta food colouring
2
Put the mixture into a piping bag fitted with a 1cm nozzle and then pipe a dollop into each pastry case
3
Top with a raspberry and drizzle over some rose syrup before serving
image
Share recipe

Get in touch

Mini rose and raspberry cheesecakes

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: