Rose Cheesecake
By Pastry Chef Surendra Negi
- For the base, melt the butter, and combine it well with the crushed biscuits and icing sugar. Pat this onto the base of a lined cake tin, and bake at 180 degrees Celsius for 8 minutes
- In a large bowl, mix together the cream cheese, fresh cream, condensed milk, rosewater, and gulkand, making sure that all ingredients are well incorporated
- Pour the batter into the cake tin, cover with aluminium foil, and place the tin in a larger baking tray filled with water
- Lower the temperature of the oven to 170 degrees Celsius, and bake for 20-25 minutes; your cheesecake is done when it has a firm skin, and a very slight jiggle towards the centre.
- Allow the cheesecake to cool before demoulding
- Garnish with rose syrup and fresh rose petals
- Serve chilled