Irresistibly Indulgent Rose Pistachio Cardamom Cheesecake Delight
This Rose Pistachio Cardamom Cheesecake is a stunning dessert blending rich flavors, perfect for holiday gatherings.
Equipment
- Springform pan
- Mixing bowl
- spatula
Ingredients
For the Crust
- 200 grams Digestive Biscuits Or substitute with graham crackers or shortbread
- 100 grams Butter Unsalted for better flavor control
For the Filling
- 400 grams Cream Cheese At room temperature
- 150 grams Granulated Sugar Can substitute with powdered sugar
- 3 large Eggs Incorporate one at a time
- 100 grams Ground Pistachios Freshly ground recommended
- 1 tablespoon Rose Water Adjust to taste
- 200 ml Heavy Cream At room temperature
- 1 teaspoon Vanilla Extract Pure for best results
- 1 teaspoon Ground Cardamom
Optional Toppings
- 50 grams Crushed Pistachios
- Edible Rose Petals Highly recommended
Instructions
Steps
- Preheat your oven to 160°C (325°F).
- Prepare the crust by mixing crushed digestive biscuits with melted butter in a bowl. Press this mixture into the bottom of a springform pan and bake for 10 minutes.
- Beat together the cream cheese and granulated sugar until smooth and creamy.
- Incorporate the eggs one at a time into the cream mixture, mixing thoroughly after each addition.
- Fold in ground pistachios, rose water, heavy cream, vanilla extract, and ground cardamom until just combined.
- Pour the filling onto the cooled crust and smooth the top. Bake for 50-60 minutes until the edges are set.
- Cool the cheesecake by turning off the oven and letting it sit inside for an hour, then refrigerate for at least 4 hours.
- Optional: Garnish with crushed pistachios and edible rose petals before serving.
Notes
Refrigerate the cheesecake for at least 4 hours or overnight for best texture. Adjust rose water to suit preference.