Well, as I sit here and eat a slice of this, Rose and Cardamom cheesecake for my dinner first course, I can’t help but reflect on how my first few weeks of food blogging has been. So yes, this going to be a post mostly composed of my contemplations and thoughts. Most likely a long one too, but if you’re one that likes to get straight to the point, then you may want to scroll down to the Rose & Cardamom cheesecake recipe now.
A few weeks ago, when I finished with setting the look and feel of this blog, I bought myself a 2016 diary, a notebook and made a plan for my first month, January. I had my posts planned out, a few select dishes for photos, my camera and I was ready. The first week went all fine, as planned, but things took a turn from the second week. Out of the planned ten posts, I managed seven and even some of those are not as written in my diary. And the reasons for all of this, was a few things I hadn’t considered. My health, children eating while I’m trying to take pictures, but one main reason, the Sun
Only yesterday, I was complaining to the mister about how the beautiful Sun doesn’t stay with us long enough, well long enough for me to spend a little time experimenting while taking photos, instead of the usual rush against the last ray. On certain days, I feel like Brendan Fraser in the Mummy Returns, but in his case he has to reach some Pyramid before the Sun Rises, and in mine, it’s before it sets. But anyway, the Mr’s response was “you should have started a blog about how hard it is to blog”! Could may be a fantastic idea, but not the response I wanted. I assume to him, he understood my moan to be an expression of hardship.
I wouldn’t say the last few weeks were hard, more so challenging but still fun. And even the challenge, I appreciate as I get bored easily if my brains not put to use. What I’ve found difficult is adjusting my daily routine. Usually I would cook around two in the afternoon, so it’s all ready for when the boys arrive home from school. Now, I’m taking some pictures of ingredients/prep one day ahead, then cooking early in the morning while giving breakfast to those who are at home, depending if it’s nursery day or not, then taking pictures before the sun disappears around three, editing the pictures, typing the post and then finally publishing. There’s probably a better way of handling it all but I’m all right, it’s just an adjustment and I’m sure it’ll smooth over soon.
Saying that, I’m actually wondering why I decided to type up all this, I’m actually quite pleased with it all so far, so why? Well, I guess to record my personal insights, thus, in time I can look back and see how it all started. A memoir, that’s what this is.
Now, for the Rose and Cardamom cheesecake. It’s my dessert post and I wanted to share something special and it doesn’t get any more special than this. There are flavours that work together, and then, there are those that are meant to be together eternally. And for me, that’s Rose, Cardamom and Pistachio. I love the way they work together and usually, I incorporate all three flavours into a fresh cream cake, but due to a dear darling of mine that loves these flavours plus cheesecake, I decided that this time I’ll make a Rose and Cardamom cheesecake with a Pistachio base instead.
This one’s for you Farza ❤️
- 300g Full-fat Soft cheese/ Cream cheese
- 50g Icing sugar
- 5g Dried Rose buds
- 140ml Double cream
- 3 tbsp. Rose Water
- 2 tsp. Cardamom Powder
- 75g Digestives
- 50g Shelled Pistachios,
- 40ml Butter, melted
- Lightly grease the bottom and sides of a 6-inch round, loose-bottom or spring form tin. Line the bottom with greaseproof paper.
- For the Base, using a mini-food chopper, process the Digestive and Pistachios to a coarse bread crumb form. Alternatively, using a rolling pin and a food bag, crush the biscuits and finely chop the Pistachios. Once done, transfer to a bowl, add the melted butter and mix thoroughly to ensure all the crumbs are coated with the butter.
- Transfer to the tin, and pat down firmly to create an even layer. I use the flat base of a glass to ensure evenness. Cover the tin with Clingfilm and refrigerate for 1 hour for the base to set.
- Now make the filling by beating the cream cheese until smooth with an electric mixer on low setting, next add the Icing sugar, Rose water and Cardamom and beat again to fully incorporate. Use a spatula to scrape any of the filling that’s on side to the bottom to ensure it’s all mixed thoroughly. Now, pour in the Double cream and beat on medium setting until it’s all combines and thickens.
- Spoon into the tin and level with an off-set spatula or the back of a spoon. Cover with cling film and refrigerate for 6 hours.
- Take it out of the fridge and bring to room temperature 30 minutes prior to serving. Carefully take out of tin, remove paper and transfer to a serving dish. Scatter over the dried Rose buds and serve.