🍰 Cheesecake Ispahan sans cuisson (rose, litchi, framboise) 🌹

🍰 No-Bake Ispahan Cheesecake (Rose, Lychee, Raspberry) 🌹

 

A delicate, dreamy dessert to savor all summer long ☀️

 

Looking for a dessert that’s as beautiful as it is delicious - without even turning on the oven?

 

This no-bake cheesecake infused with Ispahan flavors - rose, lychee, and raspberry - is a frozen tribute to the delicate world of Pierre Hermé’s pâtisserie.

💗 It’s all there: fruity freshness, floral softness, and a melt-in-your-mouth texture. Like a spoonful of summer dreaminess!


Here’s the full recipe to delight 6 to 8 guests 🥄

 

 

🛒 Ingredients

 

🔸 For the crust: 

 

  • 200 g biscuits (speculoos or shortbread)

  • 80 g melted butter

 

🔸 For the cream filling:

 

  • 400 g cream cheese (like Philadelphia)

  • 200 ml heavy cream (cold)

  • 80 g powdered sugar

  • 2 sheets of gelatin (or 1.5 g agar-agar)

  • 2 tbsp rose water 🌹 (adjust to taste)

  • 100 g lychee purée (or blended + strained lychees)

  • 100 g raspberry purée (or blended + strained raspberries)

  • A few drops of pink food coloring (optional)

  

👨🏽💬 Instructions

 

1️⃣ Make the crust


🔸 Blend the biscuits into fine crumbs.

🔸 Mix them with melted butter.

🔸 Press the mixture into the bottom of a springform pan (18–20 cm).

🔸 Refrigerate for 30 minutes.

 

2️⃣ Make the Ispahan cream


🔸 Soak the gelatin sheets in cold water.

🔸 Whip the cold heavy cream to soft peaks.

🔸 In a separate bowl, beat the cream cheese with powdered sugar and rose water.

🔸 Gently warm the lychee purée and stir in the squeezed gelatin until fully dissolved.

🔸 Add the lychee purée to the cream cheese mixture.

🔸 Gently fold in the whipped cream.


3️⃣ Create the marbled effect


🔸 Divide the cream into two portions.

🔸 Add the raspberry purée (and pink coloring, if using) to one half.

🔸 Pour alternating layers of the two creams over the crust - in dollops or spirals.

🔸 Use a toothpick to gently swirl the surface into a marble pattern.

 

4️⃣ Let it set

 

🔸 Smooth the top.

🔸 Chill for at least 6 hours (or ideally overnight) for the perfect texture. ❄️


 

🌟 Tips


💡 Rose water tip: start with 1 tablespoon and adjust to your taste - it can be strong.

💡 No gelatin? Agar-agar works too (heat it with the lychee purée).

💡 Plant-based version? Use plant-based cream + cream cheese + agar-agar. Just as delicious!

💡 Visual tip: for a stunning finish, top with fresh raspberries and edible rose petals before serving.

 

 

🛠️ Recommended equipment

 

👉 Titanium Chef Baker XL 7L Stand Mixer – Kenwood


Perfect for whipping up that dreamy cream with ease!

 

🍴 Serve with…

 

Iced rose tea, homemade lemonade…

Or simply a spoon and the reverent silence that follows the first bite 🥰

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