Hello my Lovelies!
Today I bring you my first ever recipe post, as well as the first recipe I’ve actually shared with other people. Needless to say, I’m nervous!
Seeing as it is my first recipe, I thought it appropriate to share something in the same theme as my blog. So, I hereby bring you my recipe for: Rosewater and Pistachio Frozen Cheesecake!
Ingredients needed (8 pcs):
150 g Shortbread Cookies
70 g Unsalted Butter
500 g Philadelphia Original Cream Cheese
2 dl Heavy Cream
4 sheets of Gelatin
60 g + 3 tbsp Powdered Sugar
3 tsp Lemon Juice
4 tbsp Rosewater*
2 dl Pistachios
*Rosewater should be available to purchase at any well-stocked grocery store.
Line the bottom of a springform cake tin wih either plastic wrap or a parchment/wax paper. Melt the butter, either on the stove or in your microwave. For the crust we want to grind the cookies into fine crumbs by either using a food processor or by putting the cookies in a ziplock bag and crush them with a rolling-pin. Mix the ingredients togeher and then press them down into the cake tin, making sure to cover the entire surface. Put it in the fridge.
The amount mentioned in the recipe makes for a thin bottom crust, if you like a lot of crust then I suggest you double the amounts.
Put the sheets of gelatin in a bowl filled with cold water and leave them for about 5 minutes. During this time heat up 2 tbsp of the heavy cream with 2 tbsp of rosewater in the microwave for a couple of seconds. After five minutes have passed, squeeze the water out of the gelatin sheets and then put them in the heated mixture while stirring it gently to make sure the gelatin melts properly. Leave it to cool for a bit.
In another bowl mix together the cream cheese with the powdered sugar until smooth. Then add 3 tsp of lemon juice, as well as the last 2 tbsp of rosewater to the cream cheese mix.
Whip the heavy cream and add the 3 tbsp of powdered sugar one at a time. When whipped, put the cream in the fridge for now.
Add the gelatin mixture to your cream cheese mix, use a whisk to get an even batter. Gently fold down the whipped cream into the batter, making sure it stays fluffy. Lastly, whip the eggwhite in to a hard foam and gently fold it in the batter as well.
Spoon the mixture over the cookie crust and smooth the surface.
Roughly chop up some pistachios and cover the top of the cheesecake. Put it in the freezer for at least four hours.
I also added some chopped up rose petals as decoration* but this is entirely optional. Take out of the freezer for 15-30 minutes before serving.
*Make sure you use only organic roses and soak them over night in water before ingesting.
As a little side note this blog actually reached 100 followers today!
To me this is absolutely huge and I want to thank all of you sweet people who reads the blog and find it interesting enough to follow. I don’t think I’m able to actually express how happy and thankful I feel!
As usual, thank you so much for reading and if you have any questions regarding the recipe feel free to ask!