This biscuits roses de Reims cheesecake recipe is the perfect recipe for your next dinner party or to surprise the one you love. If you want to learn to make more French desserts easily in your home kitchen, take a peek at our cookbook, Sucre.
We loved everything about our romantic weekend in Reims. We drank Champagne, visited the gorgeous cathedral, shopped for cookie cutters, discovered the local cuisine including the famous lentillons de la Champagne, a local lentil dish. We also visited the Maison Fossier to see the pink biscuit making in action.
We love the story of these biscuits. The original recipe was created by a woman in the 1690s who began making these darling biscuits and selling them in a lovely house in the heart of Reims. The original building stills stands today although pink biscuit production has moved a little ways out of the center of the city.
Reims is a beautiful city to visit. The cathedral is stunning and so rich in history. Many kings of France were crowned in Reims. The French Grand Prix has been hosted there 14 times. We loved the time we spent there. It was the perfect, romantic weekend away.
When we left, we were filled with inspiration and so excited to come home and incorporate local food products from Reims into our homecooking…
The result was this darling pink cheesecake! Hugo was inspired to create a a pink cheesecake from the moment he set eyes on those pink biscuits during our weekend away. As soon as we were on the train coming back from Reims, Hugo was busy developing this biscuits roses de Reims cheesecake recipe!
This is a no bake cheesecake using gelatin to firm. There are differents ways to prepare a beautiful cheesecake. People tend to be on team bake or team no bake. We honestly love both. We have a favorite baked cheesecake recipe (we’ll bring you that one in the new year!) and we love this no bake recipe too.
Since this cheesecake firms in the fridge rather tha baking in the oven, the cream cheese portion of the cheesecake has an almost panna cotta like quality to it. It is really quite unique in texture which adds a special something to this recipe, friends.
We topped our cheesecake with pink biscuits broken into chunks and a mini raspberry macaron, also from the Fossier collection.
Enjoy this biscuits roses de Reims cheesecake recipe!
Materials needed for this recipe :
(We have included Amazon affiliate links for your convenience. You can read our disclosures here.)
- A mini rectangular cake mold (for 2 people) and a silpat
Pin for later!
Biscuits roses de Reims cheesecake recipe
- Total Time: 30 mins
- Yield: For 2
Description
Learn to make this beautiful + decadent Biscuits Roses de Reims Cheesecake – inspired by our 2 days in Reims.
Ingredients
- 25g of powdered biscuits roses
- 20g of unsalted butter
- 4 raspberry macarons
- Juice of a1/2 lemon
- 1 sheet of gelatin
- 150g of cream cheese
- 100g of plain full fat yogurt
- 25g of brown sugar
- 5cl of water
- 1/4 tsp of vanilla powder
Instructions
- Preheat oven to 350°F.
- Put the butter in a pan and heat until it boils.
- Remove from heat and add the biscuits roses and stir.
- Put the biscuits roses mix in a bottomless mold and push with a spoon. (The mold can be placed directly on a Silpat.)
- Put in oven for 10 minutes.
- Soak the gelatin sheet in cold water.
- Meanwhile, mix cream cheese, yogurt and vanilla in a bowl.
- Heat water, sugar and lemon juice in a pan on high heat until it boils.
- Remove from heat, drain the sheet of gelatin, and add to the mixture.
- Pour the gelatin mixture into the cream cheese mixture and stir.
- Pour the mixture into the mold when the crust is room temperature.
- Put in the fridge for 4 hours or overnight.
- Before serving, crush the raspberry macarons and sprinkle over the top of the cheesecake.
- Top with chunks of broken biscuits roses and a whole raspberry mini macaron.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: French pastry
More French desserts you will love
Pear & Chocolate Galette des Rois
Orange Blossom French Meringue Cookies
Learn to make 15 French desserts with our cookbook, Sucre!
Laura Wayland says
Hmm, sounds lovely, I have both the biscuits and powder, however I have no idea how to find a sheet of gelatin. Would Knox powder gelatin, or perhaps a raspberry one work?