Pistachio Rose Cheesecake — Nutty pistachio and a whisper of rose in a sophisticated slice.
- Yield
- 12 servings
- Prep
- 35 min
- Cook Or Set
- 1 hr 10 min + chill
Ingredients for Pistachio Rose Cheesecake
- 2 cups (220 g) cookie crumbs
- 5 tbsp (70 g) butter
- 24 oz (680 g) cream cheese
- 3/4 cup (150 g) sugar
- 1/2 cup (125 g) pistachio paste
- 3 eggs
- 3/4 cup (180 g) sour cream
- 1/2 tsp rose water
- 1/2 cup (60 g) chopped pistachios
How to Make Pistachio Rose Cheesecake
- Heat oven to 325°F (165°C). Press buttered crumbs into a 9-inch pan and bake 10 minutes.
- Beat cream cheese, sugar, and pistachio paste smooth. Mix in sour cream and rose water.
- Add eggs one at a time on low. Pour over crust.
- Bake 55-60 minutes until gently set; cool and chill overnight.
- Unmold and press chopped pistachios around the lower edge.
Cinema Finish
Add edible rose petals sparingly—three petals are enough.
Source: 50 Luxury Desserts, pages 16