Rose Cheese Cake (Eggless)

Ingredients

CRUST

• Graham crackers - 12 (2 cups)

• Melted butter - 6 tbsp

FILLING

• Cream cheese - 16 oz

• Sour cream - 1 cup

• Heavy whipping cream - 1 cup

• Granulated sugar - 3/4 cup

• Corn starch - 1/4 cup

• Saffron - 1/4 tsp

• Cardamom powder - 1 tsp

• Rose essence - 1/2 tsp

• Grated pistacchio - 2 tbsp

Direction

1. Bring all the chilled items to room temperature.

2. Preheat oven to 350 degrees.

3. Pulse the graham crackers to sand texture.

4. Add melted butter and pulse few more times.

5. Evenly distribute (1 1/4 tbsp) into each liner and press firmly in the cup cake tin.

6. Bake for 5 mins in the oven. Remove and cool the base.

7. In a stand mixer using paddle attachment mix cream cheese and sugar to smooth and creamy texture.

8. Add heavy cream, sour cream, corn starch, cardamom powder, rose essence to the cream cheese mixture. Mix them well. Be cautious not to over beat the mixture.

9. Fill each cup cake liner with 2 to 3 tbsp of the mixture. Ensure the liner is only 3/4th full. Sprinkle grated pistacchios on top.

10. Bake for 18 to 20 mins. Tooth pick when inserted should come out clean.

11. Remove from over and let it cool in the pan itself for an hour.

12. Chill overnight.