29 Sep Laborie Rosé White Chocolate & Rose Beetroot Cheesecake

Posted at 12:33h in Uncategorised by


Laborie Rosé White Chocolate & Rose Beetroot Cheesecake
Laborie Rosé White Chocolate & Rose Beetroot Cheesecake
Print Recipe
I can get lost in the world of cheesecakes! I have adapted this recipe over the years and took it a step further when developing it for the Laborie Le Grand Nectar Rose by adding beetroot powder as a colourant and flavouring agent. The original recipe emanates from a New York Times recipe which got picked up on the subway by a former beauty queen turned baker and the cake has now transformed herself into the heavenly creation perfectly suited for our new Rosé! Serve this on its own or as the end to a summer lunch or dinner with loads of icy cold Laborie Le Grand Nectar Rosé.
Servings Prep Time
12 generous slices 45 min
Cook Time
2 hours minimum
Servings Prep Time
12 generous slices 45 min
Cook Time
2 hours minimum
Laborie Rosé White Chocolate & Rose Beetroot Cheesecake
Laborie Rosé White Chocolate & Rose Beetroot Cheesecake
Print Recipe
I can get lost in the world of cheesecakes! I have adapted this recipe over the years and took it a step further when developing it for the Laborie Le Grand Nectar Rose by adding beetroot powder as a colourant and flavouring agent. The original recipe emanates from a New York Times recipe which got picked up on the subway by a former beauty queen turned baker and the cake has now transformed herself into the heavenly creation perfectly suited for our new Rosé! Serve this on its own or as the end to a summer lunch or dinner with loads of icy cold Laborie Le Grand Nectar Rosé.
Servings Prep Time
12 generous slices 45 min
Cook Time
2 hours minimum
Servings Prep Time
12 generous slices 45 min
Cook Time
2 hours minimum
Ingredients
  • 400 g tennis or ginger biscuits
  • 250 g melted butter
  • 500 ml fresh cream
  • 500 g crème fraîche or sour cream
  • 500 g cream cheese
  • 250 ml icing sugar
  • 500 g Good quality white chocolate
  • 8 gelatine leaves sponged in old water
  • 30 ml rose water
  • 30 ml beetroot powder
  • 30 ml good quality vanilla paste
  • Fresh edible flowers
  • Macaroons and merengues
Instructions
  1. Crush the biscuits and add to the melted butter mix thoroughly
  2. Press biscuit base into a spring form 25cm cake tin and bring the sides all the way up - place in the fridge to chill
  3. In a food processor whip the cream till stiff peak stage and add the crème fraîche spoon for spoon while mixing slowly followed by the cream cheese. Mix until smooth and no lumps are showing
  4. Melt the white chocolate in the microwave or on a double boiler. Remove gelatine leaves from the water and microwave for 20 seconds till melted. Quickly stir into the white chocolate
  5. Move quickly and whip the white chocolate mixture into the cream mixture and blend until smooth
  6. Divide into two and flavour the first batch with vanilla paste and second batch with rose water and beetroot powder
  7. Start layering white and pink filling into pastry casing and let it rest in the fridge for at least two hours.
  8. Garnish with fresh flowers and berries
Notes and tips:
  1. This cheesecake can be made well in advance and will just improve on standing.
  2. Garnish with seasonal fruit like figs and berries for an extra decadent touch