METHOD TO PREPARE

In a food processor, blitz the biscuits and salt till they resemble coarse sand. Add the melted butter and pulse it a few more times until it is fully incorporated. 

Line a 6- to 7-inch springform pan with a parchment paper. 

Press the biscuit mixture into the springform pan using the back of a cup or a tall glass. Ensure it is nice and compact; that way, it keeps its shape after cutting. 

Keep it in the freezer to set while you prepare the filling.

In a large bowl, add whipping cream, sugar, and rose water, and whip it to stiff peaks using a hand blender. This step is important for the structure of the cheesecake. 

Next, add in the cream cheese, ricotta and whip it until well incorporated.

Remove the crust from the freezer, arrange the gulab jamun, and pour over the cream mixture. Smooth it out. Cover this with plastic wrap or foil and let it set in the fridge for 8 hours or over night. One hour before serving, move the cheesecake to the freezer. 

Run a knife in warm water, dry it, and then run it along the edge of the cheesecake to gently release it from the springform pan. 

Garnish with more gulab jamuns, pistachios, and roses.

Serve immediately.