Rose water and pistachio cheesecake

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