Learn how to make a Rose Moscato Tea Cheesecake with very simple equipment and ingredients. No baking is required! If you make it at home, snap a picture and tag it #BAKEbyamuseprojects - we want to see your creations.
- Mixing bowl
- 8-inch spring form pan
- Whisk or hand mixer
Ingredients for the cheesecake base:
- 200g Essential Waitrose Digestive Biscuits
- 1 tsp Rose Moscato Tea (Grinded to powder)
- 65g Unsalted butter, melted
Ingredients for the cheesecake filling:
- 400g Emborg Cream Cheese, room temperature
- 80g Granulated sugar
- 2 tsp Rose Moscato Tea (Grinded to powder-like)
- 400ml Emborg Whipping Cream
- Lemon juice from 1 lemon (approx. ¼ cup)
- ½ tsp Vanilla extract
- 2 tsp Powdered gelatin
- 2 ½ tbsp cold water
- Rose Moscato Tea (Grinded to powder-like), for dusting (optional)
Let's start with making the base of the cheesecake.
- Mix together the following
- melted butter;
- crumbled digestive biscuits; and
- rose moscato tea (Grinded to powder-like)
- After mixing the ingredients, press them into the bottom of an 8-inch spring form pan. Place the pan into the fridge while you make the filling next.
Next, let's prepare the filling.
- Place cream cheese in a bowl and beat until smooth.
- Add the rose moscato tea and sugar until well combined.
- Add whipping cream, lemon juice and vanilla extract and mix until smooth.
- Mix gelatin and water in a small bowl and microwave for 30 seconds.
- Add gelatin to the filling, and mix together until fully combined.
Now that the base and the filling are ready, pour the cheesecake filling into cake pan and return to the fridge to chill until set (approx. 3-4 hours or overnight).
Once the filling is set, gently remove the cake from the spring form pan by running a flat utensil (or sharp knife) around the edges of the cake allowing seperation of the cake and sides of pan. Gently release the sides of the pan and carefully slide off the cake.
You can now finish off the cheesecake by dusting some rose moscato tea powder over the entire cake.
Buy Rose Moscato Tea here.