This AMAZING cheesecake is pretty with an elegant rose fragrance and a delicate cardamom flavor. Perfect light flavors for a summer dessert!
It’s Thursday and the perfect time to get ready for the weekend! By getting ready I mean having a big, delicious dessert ready to gorge on through the weekend. It might sound weird but I got on the cheesecake bandwagon only recently. My initial experience with cheesecake was less than impressive a few years ago and so I never made them or ordered them when we went out. It’s a shame too.
In February we took a trip to NYC. It was our first trip and I was eager to try all the amazing food the city is known for. I was told to try NYC’s cheesecake and although I wasn’t excited, I decided to take that advice. We bought four different types of cheesecakes from Junior’s and I was blown away! The texture of the cheesecake was to die for. I was totally converted and ever since then I’ve been a big fan.
I realized that with cheesecake, the texture is just as important as the flavor. I hate soggy bases because that is what gives a cheesecake a beautiful flavor. I’m yet to try my hand at baked cheesecake but the no-bake cheesecake version is just as delicious if you’re looking for an easy recipe.
This Rose Cardamom Cheesecake is what dreams are made of. Rose and cardamom are used extensively in Indian desserts and I love them because of their subtle flavor. I’ve used rosewater here, which gives a very delicate rose flavor and fragrance to the dessert. If you prefer a stronger rose flavor then I suggest using a rose syrup instead. Rooh Afza is one such brand that will work wonderfully for that. You can find it at any Indian grocery store. It is a thick, sweet rose syrup that you can add to the cheesecake mix.
This gorgeous rose cardamom cheesecake is elegant, delicate and so very delicious that I doubt we’ll have any left for the weekend! It smells just as beautiful as it looks and I promise you the flavor will wow your guests if you’re making it for a dinner party.
Rose Cardamom Cheesecake
- 1 and 1/2 cups of Graham Cracker Crumbs
- 1/3 cup granulated sugar
- 6 tbsp melted unsalted butter
- 500 grams cream cheese
- 300 ml lightly whipped cream
- 1/2 cup sugar
- 3 tsp rose water
- 3/4 tsp cardamom powder
- 3 tsp powdered gelatin
- 2 tbsp cold water
- a few drops of pink food coloring optional
- In a large bowl, mix the granulated sugar, melted butter and the graham cracker crumbs. Mix everything together well.
- Line a 20 cm springform pan with parchment paper cut to fit the base. Tip over the graham cracker mixture into the pan and press over the base evenly. Place in the refrigerator and allow it to cool while we make the cheesecake filling.
- Whisk the softened cream cheese and sugar until creamy and well combined. Ensure there are no lumps in the mixture. Add the whipped cream, cardamom and rose water and mix well.
- In a heat proof bowl, sprinkle gelatin over the cold water and stir well. Allow to sit for 5 minutes. Meanwhile, bring a pot of water to a rolling boil and then take it off the heat. Place the bowl of gelatin in the water to heat it up gently. Stir until the gelatin is completely melted. Take it out of the water and allow to cool slightly.
- Add the gelatin to the cheesecake mix and a few drops of food coloring and mix well. Pour over the cheesecake base and place in the refrigerator for at least 3 hours or overnight to set.