Roses are red, violets are blue and I love you… well that’s how the poem goes. It may be a little too late for valentines’ but who said you can’t be romantic all year round. The only rose I received recently was from International women’s day. They were giving away free roses to women in the streets of Paris this Thursday. I’m sure this ‘rosey’ cheesecake will win anybody’s heart over.
P.S. This recipe is taking part in the ‘Hay hay it’s cheesecake all the way’ food blog competition.

Rose and Ricotta cheesecake

For the base

35g melted butter
75g oat biscuits, crushed

Filling
6 tbsp rose syrup
6 tbsp rose jam (can be substituted with rose syrup instead)
250g ricotta
300ml double cream, whipped
3 leaves of gelatine

Rose petals/ Small roses to decorate

4 small rings

Soak the gelatine in a bowl of ice cold water. Mix together crushed biscuits and melted butter. Press down mixture hard in rings. Chill for 20mins.
Beat the ricotta until creamy, fold in the jam and cream. Squeeze water out of the gelatine. Melt the gelatine with a tbsp of water over a low heat. Once melted fold into the cheese mixture. Fill rings with mixture. Chill for overnight,hours.
To serve, remove rings by running a hot knife around edge of inside of ring and gently removing. Pour a couple of spoons rose syrup and decorate with a roses.
Serves 4.