Grind together Marie biscuits and rose petals.

Transfer the powder to a bowl.

Melt butter and add it to the powdered biscuits.

Mix well until the mixture resembles sand.

Take 7” loose bottomed pan and add the biscuit mix in it.

With the help of a spoon, apply the mix to the sides and then the base to even thickness.

Once the biscuit mix is smooth and compact, set it aside.

Preheat oven to 160C.

In a bowl, combine together maida, powdered sugar and baking powder.

Add curd, milk, oil and essence and mix well to form smooth batter.

Add the rose petals and fold it in the batter.

Pour the batter into the prepared biscuit base and bake it in preheated oven for 20 minutes.

Take it out and allow it to cool down.

Preheat oven to 150C.

Take three layers of foil, place the cheesecake tin on top of it and bring the foil to the sides.

The foil should cover the tin fully. Place it inside a deep tray.

In a bowl, beat cream cheese and condensed milk until creamy.

Add rose essence, pink food colour and Amul fresh cream and whisk to combine.

Pour the mix on top of the cake into the tin.

Pour boiling water into the deep tray to fill it to 2 cm.

Bake the cheesecake in the preheated oven for 45 minutes.

Open the oven door partially and allow the cheesecake to cool completely.

Take it out of the deep tray, remove the foil at the bottom.

Cover the top of the cheesecake tin with a cling film and refrigerate it overnight.

Next day, take the cheesecake out of the tin and the base plate.

Slice it into 8 wedges using a warm sharp knife.

Serve it decorated with pistachios and rose petals.