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Pankaj Bhadouria
Rose and Pistachio Cheesecake is a no bake eggless cake dish. Chef Pankaj Bhadouria shares the recipe for this layered d ... Read More
Preparation Time
10-15 Min
Cooking Time
10-20 Min
Meal Type
dessert
Difficulty
MEDIUM
For Rose & Pistachio Cheesecake
1 cup hung curd
1 cup cottage cheese
20 digestive biscuits
2 tbsp sugar powder
4 tbsp butter
8 gms china grass
1 cup pistachio paste
2 tbsp sugar powder
1 tsp green food colour
3 tbsp rose syrup
For Garnish
rose petals
sliced pistachios
Blend the cottage cheese to a smooth consistency in a blender jar.
In another mixer jar add digestive biscuits, sugar powder, butter and blend coarsely.
Line a cake tin with butter paper. Place the biscuit mixture in the tin and spread evenly. Refrigerate for 10-12 mins until biscuit mixture base hardens.
Heat a pan and melt the china grass and set it aside.
In a big bowl, blend hung curd and cottage cheese using an electric mixer.
Divide it into two portions, one for pistachio cheesecake and another portion for rose flavoured cheesecake.
In one mixture add pistachio paste, sugar powder and green food colour.
Add rose syrup to the other mixture.
Then add whipped cream, melted china grass to both mixtures. Cut and fold each mixture nicely.
Layer cheesecake mixture on the base one by one and spread evenly. First add the rose mixture followed by the pistachio mixture.
Let it set for 4-5 hours. Garnish with dried rose petals and sliced pistachios.
Rose and Pistachio Cheesecake is made with simple ingredients and is a no bake cake. Chef Pankaj uses digestive biscuits for the base along with butter and icing sugar. She adds pistachio paste to one part of whipped cream and rose syrup to the other, along with some icing sugar. The chef garnishes the refrigerated cake with dried rose petals and pistachios.
Rose and Pistachio Cheesecake is a soft, creamy and decadent dessert.
