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Pass a Slice of That Raspberry + Rosewater Cheesecake

Pass a Slice of That Raspberry + Rosewater Cheesecake
This might be the most creative cheesecake flavor combo we’ve ever come across. Click through to Design Sponge for the raspberry + rosewater dessert recipe.

What You’ll Need

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  • “Biscuits Rose de Reims” cookies ( 250 g (8 oz.) )
  • butter ( 90 g (3 oz.) )
  • cream cheese, at room temperature ( 750 g (three 8 oz. packs) )
  • ) granulated sugar ( 150 g (3/4 cup )
  • eggs ( 3 )
  • rosewater (1 tbsp. more or less, according to taste) ( 2 tbsp. )
  • frozen raspberries ( 185 g (1 1/2 cup) )
  • granulated sugar ( 100 g (1/2 cup) )
  • corn starch ( 1 tbsp. )
  • water ( 125 ml (1/2 cup) )
  • rosewater ( 1 tbsp. )
  • butter ( 90 g (3 oz.) )
  • cream cheese, at room temperature ( 750 g (three 8 oz. packs) )
  • granulated sugar ( 150 g (3/4 cup) )
  • eggs ( 3 )
  • rosewater (1 tbsp. more or less, according to taste) ( 2 tbsp. )
  • granulated sugar ( 100 g (1/2 cup) )
  • water ( 125 ml (1/2 cup) )
  • Rosewater ( 1 tbsp. )
Ready to make? Find out how onDesign Sponge