Irresistibly Creamy Rose Pistachio Cardamom Cheesecake Delight
This Rose Pistachio Cardamom Cheesecake blends creamy richness with delightful crunch, an unforgettable holiday treat that everyone will love.
Equipment
- Mixing Bowls
- springform pan
- Oven
Ingredients
Cheesecake Filling
- 16 oz Cream Cheese at room temperature
- 3/4 cup Granulated Sugar
- 3 large Eggs added one at a time
- 1 cup Ground Pistachios fresh, quality nuts
- 2 tbsp Rose Water taste and adjust as necessary
- 1 cup Heavy Cream silky smooth texture
- 1 tbsp Vanilla Extract pure for best taste
Crust
- 200 g Digestive Biscuits or graham crackers/shortbread crumbs
- 1/2 cup Unsalted Butter melted
Optional Garnish
- 1/4 cup Crushed Pistachios for added crunch
- Edible Rose Petals for decoration
Instructions
Preparation
- Preheat the oven to 160°C (325°F).
- In a mixing bowl, combine crushed digestive biscuits with melted unsalted butter, then press into the bottom of a buttered springform pan and bake for 10 minutes. Let cool.
- Beat cream cheese and granulated sugar until smooth. Gradually add eggs, mixing well after each. Fold in ground pistachios, rose water, heavy cream, and vanilla extract until silky.
- Pour filling over cooled crust and bake for 50-60 minutes until set but with a slight wobble. Turn off oven and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours, ideally overnight.
- Garnish with crushed pistachios and edible rose petals if desired.
Notes
Ensure all ingredients are at room temperature for best results. Avoid opening the oven door while baking to prevent cracks. Refrigerate for optimal flavor development.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 5gFat: 24gSaturated Fat: 15gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 800IUCalcium: 100mgIron: 1mg
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