No-Bake Rose and Honey Cheesecake 玫瑰蜂蜜芝士凍餅

My friend Erica mailed me a big bag of pickled sakura (cherry blossoms) and I couldn’t wait to try them on my cakes! So last week I used them to decorate my rose and honey cheesecake. The color of my flowers faded a bit too much as I soaked them for too long (I left the house for a few hours after soaking them into water). After consulting my friend, I have included below the correct way of preparing these little cute cherry blossoms.



No-Bake Rose and Honey Cheesecake

makes a 5.5 inch square or 6 inch round cake


For the Vanilla Chiffon Cake
40 g cake and pastry flour
2 large egg yolks
25 g canola or vegetable oil
25 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
30 g granulated sugar
1/4 tsp cream of tartar

For the Rose Cheesecake Filling
125 g cream cheese
70 g milk
1 Tbsp honey
2 Tbsp rose syrup (with petals)
1 tsp rose water
1/16 tsp red yeast rice powder (for coloring purpose, may be replaced with a few drops of red liquid food coloring)
180 g whipping cream
1 Tbsp (9 g) powdered gelatin
30 g water

For the Sakura Jelly
6 to 8 pickled sakura
120 g water, divided
1 Tbsp honey
1/2 Tbsp rose syrup (clear syrup without petals)
1 tsp (about 3 g) powdered gelatin

Notes: The eggs I use are about 50 g each without shells.


低筋麵粉 40克
大蛋蛋黃 2個
芥花籽油或菜油 25克
牛奶 25克
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋蛋白 2個
細砂糖 30克
他他粉 1/4茶匙

忌廉芝士 125克
牛奶 70克
蜜糖 1湯匙
糖玫瑰/玫瑰醬(連花瓣) 2湯匙
紅麴粉 1/16茶匙 (調色用,可用幾滴紅色色素代替)
淡忌廉 180克
魚膠粉 1湯匙 (約9克)
水 30克

鹽漬櫻花 6-8朵
水 120克
蜜糖 1湯匙
糖玫瑰/玫瑰醬 1/2湯匙(不連花瓣)
魚膠粉 1茶匙(約3克)


Directions 做法

For the Vanilla Chiffon Cake Layer 雲尼拿蛋糕
Place sifted flour in the mixing bowl and make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.

In another clean mixing bowl, whip egg whites with a hand mixer until foamy. Add cream of tartar and continue beating until soft peaks. Then slowly add 25 g of sugar in batches and continue beating until glossy and firm peaks. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until you see no streaks of white.

Pour batter into a 6-inch round cake pan and smooth top with a spatula. Tap pan against the kitchen counter several times to get rid of any large air bubbles. Bake in 325°F/160°C preheat oven for 20 to 25 minutes or until a toothpick inserted in the center of cake comes out clean. Invert pan and cool on a cooling rack. Once cooled, unmold cake then slice it to 1/2 inch thick. Keep covered until ready to use.

For the Rose Cheesecake Filling 玫瑰芝士餡
Chill mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before you start. Bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.

With a food processor, process cream cheese, rose syrup (and its petals), honey, rose water, red yeast rice powder and milk until smooth. Pass mixture through a strainer to get rid of any lumps if necessary. Transfer mixture to a large bowl. Add dissolved gelatin and mix well.
將忌廉芝士、牛奶、蜜糖、玫瑰醬(連花瓣) 、玫瑰水及紅麴粉放入食物處理機打滑後倒進大碗中(如有顆粒可先過篩),加入魚膠水充份拌匀。

In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. Fold whipped cream into the above rose-cream cheese mixture in two to three batches until well combined.

For the Sakura Jelly 櫻花啫喱面
Rinse pickled sakura under running water to get rid of the salt. Soak them in drinking water for 30 to 60 minutes. Pat dry with paper towel gently. Set aside.

Bloom gelatin by mixing it with 1 tablespoon of water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Add remaining water, rose syrup and honey and mix thoroughly.
小碗內放魚膠粉和一湯匙水拌勻,靜置五分鐘讓魚膠粉充份吸收水份,隔熱水坐溶或放微波爐叮溶,加入蜜糖、玫瑰醬(不要花瓣) 及餘下的水拌匀。

To Assemble 組合
Wrap the bottom of the cake ring with plastic food wrap. Trim cake layer so that it is one size smaller than the cake ring then place it on the bottom of the ring. Pour cheesecake filling over the cake layer, making sure the gap is filled. Tap ring on the table counter several times to remove any large air bubbles. Smooth top with a spatula. Refrigerate until set.

Remove chilled cake from the fridge. Place sakura on top then pour sakura jelly mixture over the chilled cake. Arrange the shape of the petals with a toothpick. Chill until jelly is firm. Unmold cake and serve.


I poured the leftover rose-cream cheese filling into three little glasses and decorated the top with sakura and clear jelly.


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