100g Chopped Pistachios
200 ml Whipped Cream
200 g Cream Cheese
25 ml Rose Water
1 pack of Biscuits
Method of Preparation:
Break the biscuits into small pieces and mix it with melted butter.
Use the mixture to line a pan and let it set in the fridge.
Mix the cheese with the sugar , pistachios and rose water.
Gently incorporate the whipped cream and pour the mixture into the mold.
Refrigerate for at least 5 hours.
Decorate the cheesecake with the remaining cream mixture or top it with baby roses.
By Chef Sarah Menassa