Rosewater Cheesecake with Pistachio Praline — Antoniou Fillo Pastry
This delicious rosewater cheesecake is made using a Kataifi Pastry base and served with a pistachio praline. Kataifi Pastry is a great option for making a cheesecake base. It is an easy to make...
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Cooking tools:
- Food processor
- Stand mixer
- Springform pan
- Kitchen scale
- Oven
- Stove
- Skillet
- Baking sheet
- Saucepan
- Pastry brush
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 150g Antoniou Kataifi Pastry
- 60g butter
- 3 eggs
- ½ cup caster sugar
- 500g cream cheese, softened
- 3 tbsp rose water
- 1 tbsp pomegranate molasses
- 50g whole pistachios, shelled
- 1 cup caster sugar
- ¼ cup water
- 15g crushed pistachios
- Fresh figs
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