Go Back

Rose Cheesecake


  • 1 cup Oreo crumbs
  • 1/4 cup melted Butter
  • 500 gms softened cream Cheese
  • 3/4 cup Sugar
  • 3/4 cup Sour Cream
  • 2 tbsps all purpose Flour
  • Juice of 1/2 a Lemon
  • 3 tbsps Rose syrup
  • 150 ml heavy whipping Cream
  • 2 extra large Eggs at room temp


  • In a bowl mix the Oreo crumbs with the melted butter
  • Mix the softened cheese together with the sugar, sour cream, flour, lemon juice and whipping cream
  • Add 2 of the 3 tbsps of Rose syrup
  • Add the eggs in one at a time and beat to incorporate
  • Add another tbsp of syrup and give it a light mix
  • Scrape it into the cheesecake pan and cover(see video)
  • Add one cup of water to the instant pot and insert the cake in
  • Set the instant pot on pressure cook mode
  • Set to sealing mode and set the timer for 30 mins
  • Allow the pressure to naturally release
  • Chill the cheesecake for 4 hrs to overnight
  • To cut dip your knife in hot water, dry and cut and wipe the knife in between for clean cuts
  • Serve with a dollop of ice cream or cream and slivered almonds