Rose & Cardamom Cheesecake with Pistachio Crust

Ingredients

• 150 grams shelled pistachios, finely ground
• 60 grams unsalted butter, melted (for crust)
• 20 grams granulated sugar (for crust)
• 500 grams cream cheese, softened
• 140 grams granulated sugar (for filling)
• 3 large eggs
• 100 grams sour cream
• 2 tablespoons rose water
• 0.5 teaspoons ground cardamom
• 1 pinch of saffron threads (optional)
• 100 grams rose petal jam or rose water glaze (for topping)
• 1 tablespoons dried edible rose petals (for garnish)
• 30 grams shelled pistachios, chopped (for garnish)

Method

1. 01

   Make the crust: Mix the ground pistachios, melted butter, and sugar into damp sand. Press into the base of a lined 8-inch springform pan and bake at 160°C (320°F) for 10 minutes. Cool.

2. 02

   Make the filling: Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the sour cream, rose water, cardamom, and saffron threads, if using.

3. 03

   Bake in a water bath: Pour filling over the cooled crust. Wrap the pan in foil, place in a roasting tray with hot water halfway up the sides, and bake at 160°C (320°F) until edges are set with a slight jiggle in the center.

4. 04

   Cool and chill: Cool in the turned-off oven with the door cracked for 1 hour, then chill uncovered in the fridge for at least 6 hours.

5. 05

   Finish: Spread the rose petal jam or glaze over the top, then scatter with dried rose petals and chopped pistachios just before serving.