Sukaina Handmade Rose Water Pistachio Kulfi Cheesecake

A specific and high-quality dessert fusion, perfect for hot climates and special activities!
Device:
For the pumpkin:
- 1 half cup graham cracker crumbs
- 1/four cup powdered sugar
- 1/four cup roasted without salt
- half cup chopped pistachios
For the cheesecake:
- sixteen ounces cream cheese, clean
- half of a cup of granulated sugar
- 2 huge eggs
- 1 tablespoon rose water
- 1 cup of sour cream
- 1 heavy cup
- half cup chopped pistachios
For the kulfi ice cream:
- 2 heavy cups
- 1 cup whole milk
- half of a cup powdered sugar
- 1/4 cup cornmeal
- 1/four teaspoon salt
- 1/2 teaspoon rose water
- 1/4 teaspoon floor cardamom
commands:
1. Preheat the oven to 325°F (a hundred sixty five°C).
2. Prepare crust and press into a 9-inch spring-form pan.
Three. Beat the cream cheese till smooth, then add the sugar, eggs, rose water, bitter cream, and heavy cream. Mix properly together.
4. Pour the cheesecake batter into the crust and bake for forty-five-to-50 minutes or until set.
5. Prepare kulfi ice cream by combining heavy cream, condensed milk, sugar, cornstarch, salt, rose water, and cardamom in a saucepan. Cook over medium warmness, stirring continuously, till the mixture thickens.
6. Allow the cheesecake to chill, then top with kulfi ice cream and sprinkle with chopped pistachios.
7. Refrigerate for a minimum of 4 hours or overnight earlier than serving.
*Tips and Differences*
- Use fresh rose petals or rose extracts for extra intense flavors.
- Drizzle a few caramel or honey on top of the cheesecake for additional taste.
- Alternately alternative almonds or walnuts for pistachios.
- Use fresh fruit or nuts for coloration and crunchy garnish
Hope you like it please give me feedback in my comment box. 

Have a good day ❤️

Rose water pistachio kulfi cheesecake by Sukaina 's signature