Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.

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


For the base

  • Crushed biscuits - 50 gm
  • Unsalted Butter - 25 gm
  • Icing Sugar - 7 gm

For the batter

  • Cream Cheese - 250 gm
  • Fresh Cream - 100 ml
  • Condensed Milk - 50 gm
  • Rosewater - 10 ml
  • Gulkand - 100 g

To Garnish (Optional)

  • Rose Syrup
  • Fresh Rose Petals