Este bolo de queijo é uma sobremesa de uma elegância visual deslumbrante, que combina a leveza da ricota com o perfume dos citrinos e a doçura dos morangos. A sua apresentação, em forma de rosa e com uma montagem invertida, faz deste cheesecake uma peça central impressionante para qualquer ocasião especial.

Ingredientes

Para a base:

  • 150 gr de biscoito digestivo
  • 80 gr de manteiga derretida

Para a massa:

  • 300 g de ricota
  • 2 ovos
  • 150 g de açúcar
  • 3 colheres de chá de Cointreau
  • 3 folhas de gelatina
  • 200 g de natas ácidas
  • 1 laranja
  • 1 limão
  • 1 lima.

Geleia de morango:

  • 250gr de morangos
  • 2 colheres de sopa de açúcar
  • 1 colher de chá de Cointreau
  • 2 folhas de gelatina

Preparação

  1. Misture as migalhas de biscoito e manteiga muito bem, em seguida, pressione a base de uma lata de bolo de 20 cm de fundo solto. Calafrio.
  2. Misture o morango com o açúcar e 1 colher de sopa de Cointreau e deixe cozinhar lentamente até ficar claro.
  3. Coloque a água fria em uma tigela pequena e, em seguida, polvilhe sobre a gelatina e deixe de molho por 5 minutos até ficar esponjoso. Em seguida, espremer a gelatina e colocar no fogo em uma tigela pequena com o molho de morango, adicione outra colher de chá de Cointreau e cozinhe levemente até que fique claro. Coloque o resultado na panela rosa de silício (usamos o Pan Silikomart, uma empresa italiana que vende em todo o mundo) e coloque na geladeira.
  4. Bata a gema com o açúcar do que adicione ricota e casca de limão, laranja e limão. Bata as claras até formar picos moles. Delicadamente, misture as claras com a mistura de queijo e adicione o creme de leite batido, em seguida, misture a gelatina e misture com o creme. Adicione a massa na geleia já coberta e, finalmente, cubra com o biscoito. Congelar tudo por 24 h.

For our readers who want to create a truly show-stopping dessert, here is the English version of this recipe.

Rose Cheesecake

This stunning Rose Cheesecake is a work of art that is assembled upside down and frozen, resulting in a beautiful, flawless finish when unmoulded. It features a bright strawberry jelly top, a light and airy ricotta and citrus mousse filling, and a classic digestive biscuit base. It’s a sophisticated dessert that looks spectacular and tastes wonderfully fresh and delicate.

The recipe relies on a special rose-shaped silicone mould to achieve its signature look, but the technique can be adapted to other shapes. The cheesecake itself is no-bake, set with gelatine for a smooth, mousse-like texture. The combination of three citrus zests—orange, lemon, and lime—adds a wonderful fragrance that cuts through the richness of the ricotta and sour cream, while the Cointreau gives a subtle warmth to both the filling and the jelly.

Patience is the key to this recipe, as the cheesecake needs to be frozen solid for at least 24 hours to ensure it unmoulds perfectly. This makes it an excellent make-ahead dessert for a dinner party or celebration, as all the work is done the day before, leaving you free to simply present it to your impressed guests.

Ingredients

For the base:

  • 150g digestive biscuits
  • 80g melted butter

For the filling:

  • 300g ricotta cheese
  • 2 eggs, separated
  • 150g sugar
  • 3 tsp Cointreau
  • 3 gelatine leaves
  • 200g sour cream
  • Zest of 1 orange
  • Zest of 1 lemon
  • Zest of 1 lime

For the Strawberry Jelly:

  • 250g strawberries
  • 2 tbsp sugar
  • 1 tsp Cointreau
  • 2 gelatine leaves

Method

  1. First, make the base. Crush the digestive biscuits into fine crumbs and mix thoroughly with the melted butter. Set aside. This will be the last layer you add.
  2. Next, prepare the strawberry jelly. In a small saucepan, gently heat the strawberries with the sugar and 1 teaspoon of Cointreau until they soften and release their juices.
  3. While the strawberries are cooking, soak the 2 gelatine leaves for the jelly in a small bowl of cold water for 5 minutes until soft and spongy. Squeeze out the excess water and stir the softened gelatine into the warm strawberry mixture until it has completely dissolved.
  4. Pour the strawberry jelly mixture into your rose-shaped silicone mould and place it in the fridge to set completely.
  5. Now, make the filling. In a large bowl, beat the egg yolks with the sugar until pale and creamy. Stir in the ricotta cheese and the zests of the orange, lemon, and lime.
  6. Soak the remaining 3 gelatine leaves for the filling in cold water for 5 minutes. Squeeze out the excess water and gently melt them in a small bowl over a pan of hot water or in the microwave with the 3 teaspoons of Cointreau. Let it cool slightly, then stir it into the ricotta mixture.
  7. In a separate bowl, whip the egg whites until they form soft peaks. In another bowl, lightly whip the sour cream.
  8. Gently fold the whipped sour cream into the ricotta mixture, followed by the whipped egg whites, until everything is just combined.
  9. Once the strawberry jelly in the mould is firm, pour the cheesecake filling on top and smooth the surface. Finally, press the biscuit crumb mixture evenly over the filling to form the base.
  10. Place the entire cheesecake in the freezer for at least 24 hours until completely solid. To serve, carefully unmould from the silicone while still frozen and allow it to thaw in the refrigerator for a few hours before slicing.