Cheesecake is a simple, yet very elegant dessert. I always preferred this dessert not baked, opting for a creamy mousse consistency of the cheese. In this version I played with texture and flavor using four type of flours for the cake bottom, making it thus more assertive and irresistible. I layered the healthy multigrain cake bottom with pear cream cheese infused with rosewater. An ultimate light dessert ready to seduce anyone.
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Rosewater and Pear Cheesecake with Multigrain Bottom
- Total Time: 1 hour 30 minutes
- Yield: 8
Description
Rosewater and Pear Cheesecake with Multigrain Bottom (cheesecake recipe adapted from Gourmet Traveller and multigrain cake adapted from The Sprouted Kitchen Cookbook)
Ingredients
Multigrain Cake Bottom (22cm spring-form pan):
- 1/3 cup (100 ml) pouring cream
- 1 egg
- 4 tbsp (60 ml) unsalted, melted butter
- 1 tsp vanilla extract
- 3/4 cup (90 g) whole flour
- 1 cup (90 g) oat flour
- 3/4 cup (60 g) almond flour
- 1/3 cup (40 g) white flour
- 1/2 cup (100 g) muscovado sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Rosewater and Pear Cheesecake (for 22cm spring-form pan) :
- 3 egg yolks
- 1/2 cup (120 g) granulated sugar
- 3 tbsp (50 ml) citrus juice (1 lemon and 1/2 grapefruit)
- 4 leaves gelatine, softened in cold water
- 3/4 cup (200 ml) pouring cream
- 3/4 cup (200 ml) ricotta
- 4 tbsp (60 ml) rosewater
- 2 ripe pears, puree
Instructions
Multigrain Cake Bottom
- In a large bowl, mix pouring cream, butter, egg and vanilla extract. In another blow sift remaining ingredients and gently stir them over the wet ingredients, mixing until combined. Let the mixture stand 5 minutes.
- Preheat the oven to 356°F (180°C). Spray with vegetable oil a spring-form pan (22cm) and pour the batter in it. Bake for 20-30 minutes or until a tooth pick inserted into a muffin comes out clean. Remove the pan from oven and let it cool completely before removing the cake form the pan.
Rosewater and Pear Cheesecake
- Whisk egg yolks in an electric mixer for 5 minutes or until pale and fluffy. Combine sugar and citrus juice in a small saucepan over medium-high heat and stir to dissolve, then bring to the boil and cook until syrup reaches 248°F (120°C) on a sugar thermometer. With motor running on high speed, add sugar syrup to egg yolks in a thin stream. Return saucepan to heat, squeeze excess water from gelatine and add to pan, stir until just melted then add to egg yolks and whisk until cold.
Notes
- Please adjust the quantity of rosewater used in the cheesecake according to your taste and intensity of the rosewater you use.
- I used Bulgarian rosewater, which is very delicate, is not rosewater extract, therefore the flavor is not that intense.
- The Turkish rosewater however could be more strong in flavor.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Cake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 390
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- Cheesecake Scotcheroo Bars
Frequently Asked Questions
Why does this cheesecake not need to be baked?
I set the filling with 4 softened gelatine leaves rather than baking it. I deliberately chose an unbaked version to achieve a creamy, mousse-like consistency instead of the denser texture of a baked cheesecake.
Why does the amount of rosewater need adjusting?
Rosewater varies significantly in intensity by origin: Bulgarian rosewater is very delicate, while Turkish rosewater can be considerably stronger. I call for 4 tbsp, but adjust to taste based on the brand you use.
What is muscovado sugar and can I substitute it in the base?
Muscovado is an unrefined cane sugar with a strong molasses flavor and moist texture that adds depth to the multigrain base. Dark brown sugar is the closest substitute; it has a similar molasses note but is slightly less intense.
