Quick & Easy

Rose water and pistachio cheesecake

rose water and pistachio cheesecake
1H 15M



1.Preheat oven to 180ºC/160ºC fan-forced. Grease 22cm springform tin; line base with baking paper.
2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, until combined; transfer mixture to large bowl.
3.Stir in nuts, sifted flour and milk in two batches. Spread mixture in tin; bake about 50 minutes. Stand cake 5 minutes; turn onto wire rack to cool.
4.Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
5.Beat cheese, sugar, juice and rose water in medium bowl with electric mixer until smooth. Beat in enough colouring to tint mixture pale pink. Add mascarpone; beat until combined. Stir in gelatine mixture; fold in cream.
6.Split cake in half; return bottom layer to tin. Spread filling over cake; refrigerate 30 minutes. Top with remaining cake; refrigerate 3 hours.
7.Serve cheesecake dusted with sifted icing sugar and cardamom.

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