And so if you choose a very beautiful and original way to decorate your cheese, decoration you need to prepare earlier for about a day! Everything is simple, we will need 1 egg white, beat it needs but not much! In a bowl pour the sugar, take a brush and cover the petal with a thin layer of protein after a good sprinkle it with sugar! Put the cooked petal on a baking sheet with a silicone Mat. And leave for the day. Such petals can be stored for a long time, but apart from dessert.

The next step is the preparation of jelly. A little bit about it, I unfortunately didn't have the pink extract, but I will definitely cook it again and next time will prepare with the taste of roses! Soak gelatin in cold water and allow it to swell. Preroute strawberries in a blender and mix with powdered sugar. 1/3 heat in the microwave or in a saucepan on the fire, but do not boil. Dissolve in a warm mass of gelatin, then mix all with the rest of the sauce. Add the rose extract. The form in which you'll bake the base, cover with cling film. Pour the strawberry mixture and refrigerate until fully cured.

Shortcrust pastry Sablé Breton Preheat oven to 175С. In the bowl of a food processor, mix all the dry ingredients, add vanilla seeds.

Butter room temperature cut into small cubes and add to dry mixture. If you have a stationary mixer, mix all with attachments "paddle" on medium speed until the mixture becomes homogeneous crumb. If there is such a mixer, as I now use a simple processor with a simple nozzle for chopping, it turns quickly and perfectly. If there is no such, here is another way: on the working surface pour the entire bulk mixture on top put the cubes of butter, take a fork and vigorously all turn into crumbs.

At the end add the egg yolks. Continue to mix until all the dough is collected in a homogeneous lump.

The dough was very fragile, it needs to roll out, but I do not always succeed, it is much easier to uniformly flatten it to the desired shape with your hands. Bake in preheated oven for 20 minutes. Remove the ring with the finished cake and let cool completely, as warm it is very brittle.

Start making the cream. I want to say that this is my Pervy experience in the preparation of this cream, it is delicious. Soak gelatin in cold water and allow it to swell.

Mix the cream cheese with the vanilla seeds and heavy cream.

Now we need to prepare the Italian meringue. Egg whites beat with a mixer at speeds slightly above average until fluffy foam. In a saucepan connect the sugar and water. Heat the syrup to a temperature of 118С. If you don't have a thermometer, test just, first the syrup should start to boil, and secondly you need to prepare a bowl of very cold water to quickly hold your finger just barely touching the surface of the bubbles and dip the finger in cold water if immediately formed a small ball sugar syrup is ready! Pour the hot syrup in sbivautsa whites, then increase the speed and continue to beat until thick and peaks until the mixture becomes glossy.

Melt the gelatin and add it to the cream chysovoy weight. Mix well with a whisk.

Next, combine the meringue with the basic cream very carefully, the cream turned out airy and delicate.

Proceed to the Assembly. The sides and bottom of cover film that I forgot to do this and using a very sharp knife, all went well, but not as smooth and perfect edges turned out as I would like! On the bottom of your split form, put sand in the cake. Remove the jelly from the mold, remove the film and place it on top of the cake.

Pour over all a cream and flatten. Remove overnight in the refrigerator. In the morning remove, carefully move the cake onto a plate. Decorate as you like our petals, but only just before serving because the sugar will begin to melt from the moisture of the cream! PS I love cheesecake, but this cream has now become favorite, it is heavenly sweet and the taste of it is unforgettable!