Sago Cheesecake

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Ingredients

Crust

• 250g ground digestive

• 1 tbsp sugar

• 70g butter, melted

Filling

• 1/4 cup sugar

• 1 cup whipping cream

• 200g cream cheese

• vanilla

• 2 tbsp rose water

• 1/4 tsp cardamom

Sago

• 5 tbsp sugar

• 1/4 cup sago

• 1 1/4 water, hot

• saffron

• 1/4 tsp cardamom

• 1 tsp ghee

• 1/2 tbsp rose water

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Method

Sago

• Soak the sago pearls in water for 15 minutes. Strain.

• In a saucepan over low heat, add the sugar and allow to caramelize.

• Add the water and stir until the sugar has dissolved.

• Add the sago and cook for 5-10 minutes or until the pearls become transparent, stirring constantly.

• Add the saffron, cardamom, ghee, and rose water. Set aside.

Crust

• In a food processor, grind the digestives.

• Add the sugar and melted butter.

• Press the mixture into a 9-inch round tart pan. Freeze.

Filling

• In a bowl, whisk the whipping cream and sugar.

• Add the cream cheese, vanilla, rose water, and cardamom.

• Spread the filling in the prepared crust.

• Top with the sago and evenly spread.

• Refrigerate until ready to serve.