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Rosewater cheesecake – a creamy, dreamy dessert from The Brass

The Brass - Rosewater Cheese Cake with Praline of Pistachio and Fig_3

The Brass – Rosewater Cheese Cake with Praline of Pistachio and Fig

The Brass at City Walk has nailed cheesecake. We have the recipe for its incredible rosewater cheesecake here – and you won’t believe how good it is.

This rosewater cheesecake is so much more than the title suggests; did we mention the figs, the rich cream cheese, pomegranate molasses and pistachio praline that makes this mouth-watering dessert so memorable? It’s the best of The Brass on a plate.

Ingredients

  • Cheese Cake
  • 250 g cream cheese
  • 12 g cornstarch
  • 75 g sour cream
  • 100 g icing sugar
  • 1 egg
  • 20 g pomegranate molasses
  • 35 g rose water
  • Pistachio Base
  • 30 g ground pistachios
  • 150 g butter
  • 250 g flour
  • 1 egg
  • 1 pinch salt
  • 100 g icing sugar
  • Fig Jam
  • 250 g fresh figs
  • 75 g sugar
  • 1 lemon juiced
  • Praline Pistachio
  • 100g crushed pistachios
  • 75g sugar
  • 20g water

Procedure

  • Mix all the cheesecake ingredients together and put in the fridge.
  • For the pistachio base:
  • Cream butter and sugar.
  • Add eggs and continue to beat. Add salt.
  • Add flour, ground pistachios all at once and blend just until flour has been incorporated.
  • Shape and refrigerate until ready to use.
  • (This dough must be used chilled)
  • Preheat the oven to 160C.
  • Cut the chilled dough into a few pieces (to make the cooking process faster) and bake for 25 min.
  • To make the fig jam:
  • In a large, non-reactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy. Add the lemon juice and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
  • For the praline pistachio:
  • Roast and crush the pistachios. Make a caramel in a heavy bottomed saucepan with the water and sugar, until light brown, then add the crushed pistachios. Mix all together then allow to cool completely, and crushed coarsely.
  • Finishing
  • Pour the fig jam over top of the pistachio base, then add the cheesecake mix and cook in oven at 100C for 45 min.
  • Remove the ring once the cheesecake is cooked and cooled down
  • Garnish with the crushed pistachio praline on the top, and fresh figs


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