Mini rose and raspberry cheesecakes

These delicate mini cheesecakes from Urvashi Roe are both quick to whip up and deeply delicious, thanks to the addition of fragrant rose syrup. Serve with Clipper Organic Blend for a perfect tea pairing. For more fantastical Mad Hatter's tea party recipes, visit our page celebrating the 150th anniversary of the publication of Alice's Adventures in Wonderland.

First published in 2015
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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

Metric

Imperial

  • 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

Method

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
First published in 2015
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Urvashi finds food, baking, cooking and eating a therapeutic relief from every day work and family life.

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