Rose cheesecake

Ingredients for 1 servings:

• 250 g biscuits (butter biscuits)
• 75 g butter
• 400 g quark
• 3 tbsp honey
• 180 g natural yogurt
• some lemon juice
• 6 tbsp rose water
• 18 g gelatin
• 3 egg whites
• 1 handful of petals (rose petals), candied

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

and the oven can stay cold!

Take the butter out of the refrigerator half an hour in advance to allow it to soften. Place the butter biscuits in a bag and roughly crush them with a rolling pin. Mix well with the softened butter, pour into a 24 cm springform pan and press down firmly. Soak the gelatin in a saucepan with half of the rose water (max. 3 tbsp). In a bowl, combine the quark, honey, yogurt, a dash of lemon juice, and the remaining rose water. Heat the gelatin until completely dissolved. Allow to cool slightly and then stir into the quark mixture. Beat the egg whites until stiff peaks form and fold into the mixture. Pour the mixture into the base and refrigerate the pan for at least 3 hours (until the quark mixture is firm). Decorate with the candied rose petals just before serving.