Description
Fragrant, delicate cheesecake. Pink sugar, you can substitute the usual and add a spoonful of rose water.
Ingredients
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Cookies
100 g
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Butter
50 g
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Cream cheese
250 g
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Brown sugar
3 Tbsp
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Sugar
3 Tbsp
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Yolk egg
2 piece
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Corn starch
20 g
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Milk
50 ml
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Cream
50 ml
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Galereya mix
1 pack
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Flowers
Cooking
1. 1. Cookies grind in a food processor into crumbs. Butter to melt. Then add it to cookies and mix well.
2. Pour the mixture into a detachable mould and well compacted around the perimeter of the shape with the sides. Put in the freezer for 15 minutes.
3. In a bowl, mix cream cheese, sugar, milk, whipped cream, egg yolks, corn starch. You can add regular sugar and a teaspoon of rose water. Well all beat with a mixer.
4. To get the cake out of the freezer. Fill with cream. Bake at 170 degrees for about 50 minutes in preheated oven. To get the cheesecake and allow to cool to room temperature. Place in the refrigerator for at least a couple of hours.
5. Then prepare jelly according to the instructions on the package. The cheesecake spread roses and pour jelly.
Bon appetit!
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