1 cup chocolate cookie crumbs
3 tablespoons melted butter
12 oz cream cheese, softened
1/2 cup sugar
1/2 cup heavy cream
2 eggs
1 teaspoon vanilla extract
1 teaspoon rose water
1 tablespoon strawberry puree
A few drops red food coloring
1/2 cup raspberry preserves
Fresh raspberries
Fresh strawberries
1 tablespoon freeze-dried berry powder
1/2 cup whipped cream cheese frosting
Instructions
Preheat the oven to 325°F (160°C) and lightly grease small cheesecake molds or ramekins.
Mix the cookie crumbs with melted butter until evenly combined, then press into the bottom of each mold to form the base.
In a bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing gently.
Stir in the vanilla, rose water, strawberry puree, and a few drops of food coloring. Fold in the cream until the mixture is smooth and light.
Divide the batter between the molds and smooth the tops.
Bake for about 22–25 minutes, until the centers are just set. Let them cool, then refrigerate for at least 2 hours.
Warm the raspberry preserves slightly and spoon over the chilled cheesecakes.
Top with a swirl of frosting and finish with fresh berries and a light sprinkle of berry powder.
Serve cold.
