Vanilla cake with raspberry rosewater cheesecake recipe

Vanilla cake with raspberry rosewater cheesecake recipe

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With a spongy vanilla cake base and raspberry cheesecake top, this gorgeous dessert is perfect for special occasions.

The ingredient of Vanilla cake with raspberry rosewater cheesecake recipe

  1. 150g butter, chopped, at room temperature
  2. 155g (3/4 cup) caster sugar
  3. 1 teaspoon vanilla extract
  4. 2 eggs
  5. 150g (1 cup) self-raising flour
  6. 40g (1/4 cup) plain flour
  7. 125g (1/2 cup) sour cream
  8. 2 tablespoons milk
  9. 200g frozen raspberries, thawed
  10. 155g (3/4 cup) caster sugar
  11. 500g cream cheese, chopped, at room temperature
  12. 3 teaspoons gelatine powder
  13. 500ml (2 cups) thickened cream
  14. 2-3 teaspoons rosewater, to taste
  15. 185g pistachios, roughly chopped
  16. Fresh raspberries, to serve
  17. Meringue kisses, to serve
  18. Dried rose petals, to decorate

The instruction how to make Vanilla cake with raspberry rosewater cheesecake recipe

  1. Preheat oven to 180C/160C fan forced. Lightly grease a 4.5cm-deep, 22.5 x 33cm baking pan and line with baking paper, allowing long edges of paper to overhang sides. Use electric beaters to beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. In 2 batches, stir in sifted flours, sour cream and milk.
  2. Spread mixture over prepared pan. Bake for 20-25 minutes or until lightly browned and a skewer inserted into centre comes out clean. Set aside in pan on a wire rack to cool.
  3. Meanwhile, make cheesecake. Heat frozen raspberries, 1/4 cup of sugar and 1 tbs water in a small saucepan. Bring to the boil. Simmer, stirring constantly, for 5 minutes. Strain through a fine sieve. Set aside to cool.
  4. Use electric beaters to beat cream cheese and remaining sugar in a bowl until smooth. Place 60ml 1/4 cup) cold water in a small heatproof bowl. Sprinkle over gelatine and stir until well combined. Place bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves. Stir into raspberry puree.
  5. In a clean bowl, beat cream until soft peaks form. Stir raspberry mixture into cream cheese mixture then fold in whipped cream and rosewater (see tip). Spread mixture evenly over cooled cake. Smooth surface. Place in fridge for at least 4 hours or overnight to set.
  6. Carefully lift cake from pan using paper. Cut in half lengthways then into slices. Press cheesecake edges with pistachios. Top with fresh raspberries, meringues and petals.

Nutritions of Vanilla cake with raspberry rosewater cheesecake recipe

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calories: https://schema.org
calories: NutritionInformation

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