Name: Rose and Pistachio Cheesecake recipe by Bobby Kochar at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 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

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.

Ingredients Serving: 6

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

Instructions

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

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