Description
Learn to make this beautiful + decadent Biscuits Roses de Reims Cheesecake – inspired by our 2 days in Reims.
Ingredients
Scale
- 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
