Rose Pistachio Cheesecake with Cardamom Crust
85% автентично · Middle Eastern Fusion
An elegant baked cheesecake combining the floral notes of rosewater with the nutty flavor of pistachios, set on a fragrant cardamom-spiced crust.
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Съставки
- Shortbread cookies250g
- Ground cardamom1 tsp
- Unsalted butter, melted120g
- Cream cheese, softened700g
- Caster sugar180g
- Eggs3 large
- Greek yogurt100g
- Rosewater2 tsp
- Finely chopped pistachios100g
- Saltpinch
- Dried rose petals for garnish1 tbsp
Стъпки
- 1
Preheat oven to 170°C (340°F). Prepare a 20cm (8-inch) springform pan.
- 2
Crush shortbread cookies. Mix with ground cardamom, melted butter, and a pinch of salt. Press into the base of the pan.
- 3
Bake the crust for 12 minutes. Cool completely.
- 4
Beat cream cheese and caster sugar until smooth. Add eggs one by one, beating well after each.
- 5
Stir in Greek yogurt, rosewater, and finely chopped pistachios. Mix until just combined.
- 6
Pour filling over the cooled crust.
- 7
Bake for 60-70 minutes until the edges are set and the center is almost set. Use a water bath for best results (wrap the outside of the springform pan in foil and place in a larger roasting pan filled with hot water).
- 8
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- 9
Remove from oven, cool completely on a wire rack, then chill in the refrigerator for at least 6 hours.
- 10
Garnish with dried rose petals and extra chopped pistachios before serving.
