This is a lovely creamy baked cheesecake which is based on an Indian rose flavoured drink called ‘Falooda’. It’s like a milkshake and knickerbocker glory rolled into one. Rose flavoured milk, a scoop of vanilla ice cream, jelly chunks and a sprinkling of nuts.
I like a thick crumb crust but if you prefer a thin one, just halve the quantities below. Also, I’ve never tried this with rosewater because I always have rose syrup on the shelf. You can source it from Indian food stores.
For the crumb crust
- 200g digestive biscuits
- 140g coarsely ground pistachio nuts
- 140g soft unsalted butter
- 2 tbsp honey
- 2 tbsp plain flour
For the cheesecake
- 300g cream cheese
- 140g caster sugar
- 60g soft unsalted butter
- 60g ground almonds
- 60g fine semolina
- 2 eggs
- 4 tbsp rose syrup
For serving and decoration
- 1 tbsp icing sugar for dusting
- Fresh roses or rose petals
- 25cm loose bottomed cake tin
- KitchenAid/Electric Mixer
To make it
- Preheat the oven to 190C.
- Grease and line the cake tin and set aside.
- Make the crumb crust. Melt the butter and set aside.
- Crush the digestive biscuits using your preferred method. I give them to my daughter in a food bag, seal it and then ask her to give it a good bashing with a rolling pin. She is more meticulous about getting all the lumps out than me!
- Mix the nuts, flour and honey into the breadcrumbs and then add the melted butter until it’s all well combined.
- Press this down into the base of the cake tin.
- Make the cheesecake mix. Separate the eggs and set aside.
- Beat the butter, caster sugar and cream cheese in a KitchenAid (or with an electric mixer) with a paddle attachment until it is soft and fluffy.
- Beat the egg yolks into the mixture until combined.
- Fold in the ground almonds, fine semolina and rose syrup.
- Whisk the egg whites in a separate bowl until you get stiff peaks and then fold these into the creamy mixture.
- Pour the whole mixture into the cake tin and then bake for approx 40 minutes until golden brown and starting to come away from the sides.
- Leave it in the tin to cool and then turn it out onto a serving platter.
- To serve. Dust the top of the cheesecake with icing sugar and decorate with rose petals or rose heads.