Pink cheesecake

This cheesecake is a real showpiece at the coffee table. You can add chocolate chips or candy crush into the cheese mixture to vary the flavour.



750 g cream cheese
375 g icing sugar
6 gelatin leaf
150 g whipped cream
300 g Digestive biscuits
150 g unsalted butter
8 g pink cocoa or food colouring


Soak the gelatine leaves in cold water.

Boil the cream and add the gelatin into the cream stirring the whole time.

Pour the cream-gelatin mixture into the cream cheese and whisk it with a balloon whisk until smooth.

Add icing sugar and whisk until the mass is completely mixed.

Crush the biscuits into small bits and melt or brown the butter.

Pour the butter into the biscuit crumbs and whisk until it smoothly mixed.

Pour the biscuit crumbs into the 3-liter springform pan and even out so that the bottom is covered. 

Pour the cream cheese mixture on the biscuit base and even out with a spatula.

Let the cheesecake set for at least 2 hours in the refrigerator.

Remove the edges of the springform pan and decorate the cake as you wish. (Recipes for the decorations enclosed).

Serve and enjoy!

Tip: You can add chocolate chips or candy crush into the fresh cheese mixture.


Basil sprouts
Macaron shells 
Dried meringue
Chocolate cream

Macaron shells

100 g egg white
100 g sugar
125 g almond flour
150 g icing sugar
3 g pink food colour


Whip the sugar and egg whites to a shiny meringue.

Mix the almond flour together with the icing sugar.

Strain the almond flour and icing sugar into the meringue, 1/3 at a time until all the flours are mixed.

Whip the macaron dough until it becomes shiny but don’t press too much to keep the air in the dough.

Finally add the food colour by folding it into the dough. 

Using a piping bag, pipe small balls (diameter 2 cm) onto the baking paper and let them rest in room temperature for 30 minutes until the surface of the shells is hard and shiny. 

Bake in a 140 degrees oven for about 10-15 minutes.

Let the shells cool down after the baking.

Dried meringue

1,5 dl water 
500 g sugar
240 g egg whites


Heat up the sugar and water up to 115 degrees and start whisking the egg whites at full speed either by hand or with a mixer.

When the sugar and water reach 121 degrees, pour it into the egg whites in a thin stirp, whisk meringue half power until the mixture is in room temperature and shiny. 

Pipe the meringue onto the baking paper with the Gastromax piping bag and dry them in 71 C oven for about 20 minutes. 

Grate some chocolate or sprinkle cocoa powder on top if you like.

Chocolate cream

350 g chocolate
1,5 dl whole milk
1 dl whipped cream
0,25 dl glucose 
3 gelatin leaves


Bring the milk, cream, and glucose up to a boil, add in the soaked leaves of gelatine.

Melt down the chocolate and pour 1/3 of the milk and cream mixture at a time into the chocolate while mixing until smooth at the same time.

When all the liquid is mixed in the chocolate, the result should be glossy and fluid.

Let the cream cool down in a refrigerator overnight. Place it then into a piping bag.

Pipe the cream onto the cheesecake by using a piping bag. 

This recipe was developed by the Culinary Team of Finland.