Rosewater and pistachio cheesecake recipe
This sensational cheesecake is inspired by a Lebanese dessert called madlouka, has a crumbly semolina base topped with pillowy soft and perfumed cream cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefood.com.
Ingredients
- 70 g pistachio kernels
- 200 g digestive biscuits
- 100 g butter, melted, plus extra for greasing
- 2 tbsp rosewater
- 1 tsp mahlab
- 227 g tub of clotted cream
- 400 g cream cheese
- 100 g icing sugar
- 1 tbsp rosewater
- 10 g slivered Iranian pistachios, bashed until fine
- 1 tbsp dried rose petals
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