Rose Cardamom Greek Yogurt Cheesecake

The frequency of baking cake has been significantly reduced since I have been working at a bank.  I am working as one-man band and work is crazy. I miss the baking moments and don’t want to give up this hobby, but squeezed time to stay home to make something new.  Lately, I have been drinking rose tea.  So, I was searching for ideas at the same direction, rose.  I saw a nice shot of a rose cheesecake at telegraph by Hannah Miles and adapted it to become this rose cardamom cake with a ground chocolate biscuit base and infused with Greek yoghurt for a little tangy taste.

A special sunlight fell on the cake in the morning. The window is facing west.  Normally, sunshine is strong only after 3pm.  I thought that it had a meaning.  It is consolating and comfy to a friend who is working abroad and suffering from big stress.

18cm cake

 For the crystallized petals:
1 egg white
pesticide-free rose petals
caster sugar for sprinkling

Whisk the egg white until it is foamy. Paint this on to both sides of the petals, one at a time, using a small paint-brush, then sprinkle with sugar. Lay on a sheet of baking-paper in a warm place to dry overnight.

 

For the cake base:
90g chocolate biscuit, ground
30g melted butter

Mix the grounded chocolate biscuit with the melted butter.  Press it onto the bottom of a 18cm cake tin.

Bake at 180C for 10-15 minutes.

 

For the filling:

4 sheets leaf gelatine (Can be reduced to 3.5 sheets to make it a bit gooey)
350g cream cheese
150g Greek yoghurt
50g sugar
10 cardamom pods
200g (10½oz) evaporated milk
100ml cream
50ml rosewater
a few drops of pink food colouring (optional)

Soak the gelatine leaves in water until soft.

Whisk cream cheese and sugar together until light and creamy.  Add the yoghurt and mix well.

Crush the cardamom pods to remove the husks, then grind the black seeds to a fine powder.

Heat the evaporated milk and cream together in a saucepan with the ground cardamom and rosewater. Remove from the heat and leave to cool slightly. Pass the cream through a sieve to discard the cardamom seeds.

Squeeze the water out of the gelatine leaves and add them to the warm cream, stirring until dissolved. Whisk the warm cream into the cheese mixture with 2 drops of pink food colouring, if using.

Pour 1/3 – 1/2 filling on top of the cake base and refrigerate for 30 minutes.

Add another two drops of pink food colouring to the cheese mixture and mix well.  Pour the filling onto the set cheese filling.  Keep it in the fridge for a few hours.

When you are ready to serve, arrange the crystallised rose petals on top and sprinkle with chopped pistachios.

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