Description
A creamy and indulgent cheesecake blended with the rich flavors of pistachios and fragrant rose water, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/4 cup melted butter
- 3 cups cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon rose water
- 1/2 cup pistachios, finely ground
- 1 teaspoon vanilla extract
- 1/4 cup chopped pistachios for topping
- Rose petals for garnish (optional)
Instructions
- Preheat your oven to 325°F (165°C).
- Combine crushed graham crackers and melted butter in a bowl until crumbs are fully coated.
- Press the mixture firmly into the bottom of a springform pan to form a solid crust.
- Bake the crust in the oven for 8-10 minutes until edges are slightly golden, then set aside to cool.
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Gradually add heavy cream, powdered sugar, rose water, ground pistachios, and vanilla extract, mixing until light and airy.
- Pour the pistachio rose mixture into the cooled crust, smoothing the top.
- Bake the cheesecake for 45-50 minutes until the edges are set but center is slightly jiggly.
- Let the cheesecake cool at room temperature before transferring it to the refrigerator.
- Chill for at least 4 hours, preferably overnight.
- Top with chopped pistachios and rose petals just before serving.
Notes
Ensure all ingredients are at room temperature to achieve a smooth texture. Allowing the cheesecake to chill overnight maximizes flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 18g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg