Name: Rose water and pistachio cheesecake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8
Ingredients: 125 gram butter, softened; 1 cup (220g) caster sugar; 2 eggs; 1 cup (150g) roasted pistachios, chopped coarsely; 2 cup (300g) self-raising flour; 2/3 cup (160ml) milk; 1 tablespoon icing sugar; 1/4 teaspoon ground cardamom; 2 teaspoon gelatine; 2 tablespoon water; 125 gram cream cheese, softened; 3/4 cup (165g) caster sugar; 2 tablespoon lemon juice; 1 teaspoon rose water pink food colouring; 1 cup (250g) mascarpone; 300 millilitre thickened cream, whipped

Ingredients

125 gram butter, softened

1 cup (220g) caster sugar

2 eggs

1 cup (150g) roasted pistachios, chopped coarsely

2 cup (300g) self-raising flour

2/3 cup (160ml) milk

1 tablespoon icing sugar

1/4 teaspoon ground cardamom

2 teaspoon gelatine

2 tablespoon water

125 gram cream cheese, softened

3/4 cup (165g) caster sugar

2 tablespoon lemon juice

1 teaspoon rose water pink food colouring

1 cup (250g) mascarpone

300 millilitre thickened cream, whipped

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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