Friday 30 May 2014

Non-Bake Rose Cheesecake Video Tutorial recipe 玫瑰免烤芝士蛋糕 (中英食谱视频教程)

To celebrate my 14th wedding anniversary, I came up with this healthy non-bake cheesecake recipe which uses all natural ingredients. You will love the fragrance of rose with each bite and it makes you feel romantic too! 

This is definitely a God given inspiration as I was cracking my head really hard for the whole week, thinking of what to bake for this special occasion. The day before my anniversary, I was led to a pack of rose buds in my cupboard and immediately, I was inspired to do a rose cheesecake! My other half simply loves cream cheese and this cake would definitely suits his palate. This recipe uses all natural ingredients and with the many health benefits of rose, you won't feel guilty after eating it! ;p 

Here's sharing the health benefits of rose bud: 

Source from Internet 来自网络

为了庆祝结婚14周年,我编写了这个健康的免烤芝士蛋糕食谱。每一口都有玫瑰的芳香,让你吃起来有种浪漫甜蜜的感觉!不瞒你说,整整一个礼拜,脑袋一直想不出要做什么样的蛋糕来庆祝这个节日。 老公在减肥,要求不要有奶油的蛋糕,但他又很喜欢奶油奶酪直到前一天, 上帝赐给我灵感,让我看到柜子里的干玫瑰花蕾时,马上想到做玫瑰芝士蛋糕这蛋糕用的是全天然的材料,加上营养价值高的玫瑰花,吃了也不会有罪恶感,嘻嘻!



This video is done using an iphone with one hand videoing and taking photos while working with the other.  

Rose Non-Bake Cheesecake 

Ingredients (this makes a 6 inch cake, to make an 8 inch cake, just multiply the amount of each ingredient by 1.78 and round off the decimals) 

90 grams digestive biscuits 
30 grams unsalted butter, melted


200 grams cream cheese, soften at room temperature
60 grams brown sugar
7 grams gelatine powder
30 grams water
150ml fresh milk
30 grams dried rose buds


90克 消化饼干
30克 无盐牛油,融化 

200克 奶油奶酪,软化在室温下 
60克 红糖 
7克 明胶粉 
30克 水 
150毫升 鲜牛奶 
30克 干玫瑰花蕾

Method 做法:

1. Melt the butter using the bain-marie (double boiler) method. (I melt the butter directly over my Brandt induction hob.) 
Set aside to cool.

2. Cook the milk and rose buds in a pot over small fire for 8 minutes and steep for 5 minutes before straining the milk. Set aside to cool. (Do not use high heat as you will burnt the milk)

3. Crushed digestive biscuits. (I used the blender to crush it to get a finer texture. )
3。消化饼干压成碎块状。(我用搅拌机来​​搅碎, 质感更加细。)

4. Mix the melted butter and crushed digestive biscuits together in a bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the pan. Chill in the freezer compartment for at least 30 minutes.

5. In another bowl, sprinkle gelatin powder (without stirring) into water, put aside for 10 minutes for grains to swell before setting the bowl over a pot of simmering hot water. Stir with a spoon until gelatin melts, remove and put aside to cool to room temperature.

6. With an electric mixer, beat cream cheese till smooth, then add in brown sugar, mix well. Followed by adding milk, mix well before blending in gelatin till fully incorporated.
6。用电动搅拌机,搅打奶油奶酪,直到顺滑,加入红糖,搅拌均匀。然后加入玫瑰奶,再搅拌,最后加入明胶, 搅拌均匀。

7. Pour the mixture into the pan. Smooth the surface with a spatula and tap the cake pan lightly on the table top. Chill the cake in the refrigerator at least 3 to 4 hours before serving.

We celebrated this special occasion at the Rise restaurant at Marina Bay Sands which offers an impressive spread of intercontinental cuisine. We were presented with this delicious chocolate cake for our anniversary.  :) 

Feedback given by readers who have tried out this recipe:

Eeleenz Liang says," It came out perfect and my mum said it's very nice!"

Elaine Yeo says,"Its really yummy, love the recipe even my mum also says so... thanks for the wonderful recipe!"

You may also like to try the following Non-Bake Cheesecakes which uses 'Tofu' or 'Yogurt' in my blog. Click 'here' or the image below for the recipes. 

您或许也会喜欢部落格的其他简易健康免烤芝士蛋糕, 有些是用嫩豆腐做的,有些是用优格(酸奶)做的。点击“”或以下的照片看食谱。

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2014


Bakericious said...

This is ls such a sweet & romantic cake, so special to use rose buds for cheesecake.

Baking Taitai said...

Hi Jess, thank you for your kind words and thanks for dropping by. :)

Victoria Bakes said...

your hubby must be touched to bits.. that's such a lovely and pretty cake. happy anniversary!

Kimmy said...

Hi Cheryl, Happy Anniversary. My hubby will ask where did I get this cake if I present it to him. He knows I can't make this lovely cake. You are really good.

Baking Taitai said...

Hi Vic and Kimmy, thank you for your well wishes and kind words! :)

Zoe said...

Hi Cheryl,

All these roses are making this cake looking so romantic!

Happy anniversary to you and your hubby! 14 years of togetherness... This celebration cake tells many stories of your happiness :D


Baking Taitai said...

Hi Zoe, thank you for your lovely and well wishes! :)

ann low said...

Hi Cheryl,

This is such a sweet cake! Very suitable for anniversary celebration :)
Happy 14 Anniversary to you and your hubby!

Baking Taitai said...

Hi Ann, thank you for your kind words and well wishes! Have a blessed mid-week!

Anonymous said...

Hi, Thank you for sharing your lovely recipe! May I ask which brand of gelatin you use? Thanks.

Bee Lan

Baking Taitai said...

Hi Bee Lan, sorry for the late reply as I have missed out your question earlier on. I used Sun Lik house brand gelatin powder. (Sun Lik is located along Seah street just behind Raffles Hotel) Any brand of gelatin powder will do too.

Unknown said...

Hi dear, can We use rose essence instead of rose buds?

Baking Taitai said...

Hi Joyxx, it should be alright but I personally prefer to use natural products.

盈盈私房菜 Joyce's Secret Recipe said...

你好,我用了你的食谱做了cheese cake,可是出来的成果是软软的,中心会塌陷,是什么原因导致?谢谢。

Baking Taitai said...

Hi Joyce, 你好。是不是忘了放明胶粉? 前阵子,有位姐妹跟你的情形一样,忘了放明胶粉所以会塌陷。

盈盈私房菜 Joyce's Secret Recipe said...


Baking Taitai said...

Joyce, 有可能明胶粉冷却太久而凝固在碗边缘,倒进面糊时就会少了,或搅拌过渡使面糊变得太水,又或者你用的牛奶是低脂肪的,所以水份比较高而导致面糊太水。