Rose and Pistachio Cheesecake | How to make Rose and Pistachio Cheesecake

By Bobby Kochar  |  13th Feb 2016  |  
4.7 from 3 reviews Rate It!
  • Rose and Pistachio Cheesecake, How to make Rose and Pistachio Cheesecake
Rose and Pistachio Cheesecakeby Bobby Kochar
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    6

    People

33

3





About Rose and Pistachio Cheesecake Recipe

Valentine's day is around the corner and there is love in the air.Time to show your love to your valentine, try your hand on this beautiful , mesmerising and delicious dessert and leave you valentine astounded.Desserts and love have been synonymous since ages. They don't only satiate your taste buds but ignite the love, passion and romance. Decadence is indulgence and so is Love.

Rose and Pistachio Cheesecake

Ingredients to make Rose and Pistachio Cheesecake

  • For base: 3 / 4 cup crushed Digestive Biscuits
  • 1 / 4 cup butter
  • 1 1 / 2 tbsp. sugar
  • For Filling : 1 / 4 cup Whipping cream
  • 2 tbsp rose syrup
  • 2 packages (180 gms ) cream Cheese ( at room temperature )
  • 1 / 2 cup sugar
  • 1 lemon's juice
  • 1 lemon's Rind
  • 2 eggs (At room temperature )
  • 1 tsp rose essence

How to make Rose and Pistachio Cheesecake

  1. Mix crushed biscuits, sugar and butter.
  2. Take a 7" spring bottom pan. Press the cookie mix onto the bottom of the pan.
  3. Freeze for 5-10 minutes and then bake it for 5 mins at 150 degree Celsius. Leave it on the rack to cool.
  4. Mix Rose Syrup in cream thoroughly. Add sugar in cream cheese and beat till its fluffy.
  5. Add lemon's rind and juice in it and give it a nice whisk. Add rose cream mix in cream cheese mixture and fold it gently.
  6. Now add one egg at a time. Pour this mixture over the crust and bake for 10 minutes at 180 degree Celsius.
  7. Now decrease the oven's temperature to 120 degrees and bake for 50 minutes.
  8. Open the door of the oven slightly and let the cheesecake be there .
  9. Remove and keep it on wire rack and let it cool completely.
  10. Refrigerate it overnight.
  11. Put knife in hot water and loosen sides of cake from the spring bottom pan.
  12. Sprinkle slivered pistachio over the cheesecake and serve.

My Tip:

Use everything at room temperature

Reviews for Rose and Pistachio Cheesecake (3)

Bobby Kochar2 years ago

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bhanu sharma2 years ago

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shalini chawla2 years ago

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