cracked caramel rose & cherry cheesecakecracked caramel rose & cherry cheesecakecracked caramel rose & cherry cheesecakecracked caramel rose & cherry cheesecakecracked caramel rose & cherry cheesecakecracked caramel rose & cherry cheesecakecracked caramel rose & cherry cheesecakecracked caramel rose & cherry cheesecakecracked caramel rose & cherry cheesecake

Sometimes, LOVE requires some work to get past that "shell". What are some of the words attributed to LOVE ? LOVE can be sweet, gentle and tender. LOVE can be bitter, harsh and tough. LOVE can be fragile, complicated and vulnerable. LOVE can be solid, reassuring and comforting. LOVE can be hard, protective and tough. LOVE can be easy, tender and mild. There are as many types of LOVE as there are STARS in the SKIES.

Even EASY-GOING LOVE requires efforts. Simply said, when faced with a conflict, be as nice, as benevolent and as attentive as possible and try to be quiet if  possible when things go sideways (a.k.a. hold your tongue) ! When your better (or worse) half does or says that “very wrong thing” . . . (first of all, I'm so sorry) and then :

take a deep breath and then 

JUST . . . WAIT . . . A . . . WHILE . . . AND . . . GIVE . . . IT . . . SOME . . . TIME.

*I know what your thinking. It should rather be that the one who is wrong should remain quiet but it isn't always a question of who's right or wrong but rather a question about having "HEART".

Give the 'other' the time to think about, regret it and apologize for it, without any input on your part (unless they’re “jackasses” by nature and need to be kindly or not-so-kindly re-directed in the appropriate and acceptable direction !) Things usually quickly re-align themselves back to an “acceptable” state of things. And if not, well then it's going to be a bit more complicated so "good luck" with that my friends.

Anyways, here’s a cheesecake for lovers and/or loved ones (each smaller version is ideally shared and devoured by two). It’s a crust-less and simple cheesecake. All soft and tender on the inside, with a bright red hard caramel candy shell coating. The rose and cherry flavors make it more interesting but just using vanilla is fine too or you can even try some cinnamon. Two taps with the back of a spoon to crack that shell and in you both go, sharing this dessert. Yeah, LOVE can be messy and playful too !

Often, LOVE requires getting through that ARMOUR or SHELL of the other (and yes, sometimes you feel like digging deeper and sometimes you don’t) but it’s often circumstantial and a question of how much energy you require to conserve for yourself in that particular instant and how much of that energy you can spare for and share with the other.

It's easier to be loving when you feel loved.

Be nice, be wise, have a "heart".

Happy Valentine’s Day . . . :)

cracked caramel rose & cherry cheesecake


4 cakes - 8 servings


cheesecake batter :

  • 500 grams (2 cups) whole milk ricotta cheese
  • 120 grams (2 large) eggs
  • 120 grams (¼ cup + 2 tbsp) liquid honey (or agave nectar, light corn syrup)
  • 11 grams (1 tbsp) fine wheat semolina
  • 9 grams (1 tbsp) white flour
  • 7 grams (1 tbsp) cornstarch
  • 7,5 ml (1 ½ tsp) rose water
  • 3,75 ml (¾ tsp) cherry extract
  • 2,5 ml (½ tsp) vanilla extract
  • 0,5 gram (1 pinch or 1/8 tsp) fine sea salt
  • optional : 100-150 grams (24-36 whole) red candied cherries

cracked caramel coating :

  • 145 grams (¾ cup or 12 tbsp) white granulated sugar
  • 1/8 tsp (1 pinch) powdered red food dye


  • preheat oven to 165°C (with rack on the lower bottom)
  • place some baking paper on the bottom of each spring-form mold (simply cut up squares and snap them in), brush with some melted butter and sprinkle flour in each (about ½ tbsp butter + 1 tbsp flour for all 4 molds)

note : these amounts are sufficient for 8 mini cakes in a silicone mold with 8 cavities measuring 6 cm x 3,5 cm or 4 medium spring-form molds measuring 10 cm x 3,5 cm or 2 larger spring-form molds measuring 15 cm x 3,5 cm or 1 large 20 cm mold)

  • use a mixer to combine all cheesecake batter ingredients until smooth (except for the optional candied cherries)
  • pour the batter in each mold (3/4 full) and add 6 cherries to each of the 4 molds and push in until covered by batter
  • bake for 30 minutes (rotate after 15 minutes) until slightly golden and right before the first cracks appear on the surface
  • remove, let cool completely and unmold and refrigerate until ready to cover with cracked caramel topping
  • 60 minutes before serving (not earlier because the caramel will soften due to the humidity and moistness of the cheesecake and partly liquefy), heat up the sugar at medium-high heat with the red food dye in a small casserole, tilt the pot around (stir sometimes) until all the last crystals of sugar have fully and evenly melted (about 3 minutes) and immediately and very quickly pour the hot caramel on top and towards the middle of each cooled cheesecake and tilt the cakes around immediately to spread out the hot caramel and to let it flow all over the entire top surface (and slightly on the sides)

note : WORK QUICKLY and TRY TO AVOID BURNING YOURSELF ! I prefer to work in small batches and repeat the operation for each cake one at a time (whether large, medium or smaller versions) before the caramel hardens too quickly and doesn’t spread out (for example : 3 tbsp of sugar at a time for the smaller cakes, 6 tbsp for the medium cakes or 12 tbsp for a large cake), and you can re-melt the remaining hardened caramel by adding the additional sugar for the next cake but be careful not to burn the sugar nor make it too dark !

  • let the coating harden completely for 15-20 minutes and serve, tapping on the hard caramel with the back of a spoon to crack it !