Rose Water Cheese cake recipe, how to make rose cheese cake

Rose-cheesecake

Hey Friends,
Here is an another guest-post from
What’s What Kitchen-Lee.You can say, it is a reshared post of the recipe
with all neccesory permission by the author.I am in love with this
recipe flavor.I feel it is very hard to combine the flavor of ROSE
because of it’s delicacy.I found one of the best rose flavor recipe
and hope it might helps you as well.

About The Blogger

I am a 40-ish digital nomad / chef in training with a passion for creating great food at home which is both restaurant quality and a fraction of the price of restaurant food or takeaway.

My website whatswhatkitchen is testament to my cooking style. I have created recipes which are not only delicious and restaurant quality but are extremely low cost which makes great food accessible to all budgets.
I have always been a fan of cheesecake and have spend many years enjoying them from the no bake versions which I now find a bit too sweet to the New York style baked versions which I now prefer. This recipe I created was inspired by a visit or 5 to a Persian Restaurant in West London where I used to live. On the menu was Persian Ice Cream which I had never tried before but once I had it was impossible to not have any more, it was flavoured with rosewater and contained chunks of frozen cream, it was amazing and as such my love for rosewater flavoured desserts has grown. You can find this recipe and many others here: http://www.whatswhatkitchen.com/whats-what-recipe/

You may Like Other Similar Recipes Mango Cheese Cake,Lemon Cheese Cake

Recipe Details for making Rose Water Cheese Cake below:

  Rosewater Cheese Cake Recipe-how to make Rose cheese cake

Cuisine :continental


Ingredients:

  • 140g
    digestive biscuits
  • 85g
    butter
  • 3
    eggs
  • 600g
    soft cheese
  • 170g
    golden granulated sugar
  • 20
    ml rosewater
  • 180
    sour cream
  • 1
    tablespoons plain flour

    Method/Assembling: 

    1. Finely
      crush the digestive biscuits. 
    2. Melt
      the butter in a pan and add the biscuit crumbs to it.
    3. Place
      the biscuit mix into a tin and press down evenly. 
    4. Place into a
      preheated oven at 180 degrees or gas mark 4 and bake for 10 minutes.
    5. In
      a mixing bowl add the cheese, sugar, eggs, flour, rosewater and sour
      cream and mix together vigorously with a wooden spoon until any lumps
      in the mixture are smoothed out and some air is beaten into the
      mixture.
    6. Place
      into a preheated oven set to 240 degrees or gas mark 9 for 30 minutes
      and then drop the temperature to 110 degrees or gas mark 1/4.

    7. If you like a creamy finish remove from the oven or leave in the oven (which you have switched off) to cool for a drier finish.

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    10 Comments

    1. I have always tried no-bake cheesecakes because I am scared to try the baked ones. Those that I baked were awful and I stopped making them. Honestly, this recipe is so simple and easy to understand that I have bookmarked it. Looks just perfect and delicious. Thanks for sharing this, dear Priya 🙂

    2. lovely guest post and a yummy cheesecake recipe

    3. Looks yummy priya. Iam fond of cheesecakes. This one needs to be tasted

    4. This cheesecake will always be a fav. Love the flavours.

    5. Rose water cheesecake for real? You made this just for me didn't you? 😉 This looks perfectly awesome, Priya.

    6. All credit goes to our Guest blogger 🙂

    7. Great cake! And a possibility of using some of the rose water I bought. I only used it once, and got stuck with it….

    8. Can you pass over a plate of that cheesecake… somebody is badly craving for it…looks good

    9. Loving the rosewater flavor, cheese cake looks awesome..

    10. I have never tried cheese cake, but this cake looks so perfect & yummy..Beautiful share, Bookmark your recipe Priya 🙂