Welcome to my kitchen! Today, I’m so excited to share one of my absolute favorite desserts with you: Rosewater Pistachio Cheesecake. This isn’t just any cheesecake; it’s a creamy, dreamy treat with a delicate floral touch and nutty crunch that will make your taste buds sing. If you’re looking for a dessert that’s both beautiful and delicious, you’ve come to the right place. Let’s get baking this amazing Rosewater Pistachio Cheesecake together!
Why You Will Love This Recipe
You are going to absolutely adore this Rosewater Pistachio Cheesecake. What makes it so special? First, the flavor is incredible. The rosewater adds a subtle floral aroma that’s not overpowering but perfectly complements the rich, nutty taste of pistachios. It’s a unique combination that’s both sophisticated and comforting. Plus, the texture is just divine – super creamy and smooth, thanks to the way we bake it. And let’s not forget the visual appeal! The vibrant green pistachios sprinkled on top make this homemade cheesecake look as good as it tastes, perfect for impressing your friends and family. It’s a showstopper dessert that’s surprisingly easy to make once you follow my simple steps.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 4 large eggs
- 1 teaspoon rosewater
- ½ teaspoon vanilla extract
- ½ cup shelled pistachios, finely ground
- For the Topping:
- ¼ cup shelled pistachios, roughly chopped
- Rose petals (optional, for decoration)
Step-by-Step Instructions
- Get Started: Make the Crust
First, let’s make the crust. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s even so your cheesecake base is nice and flat. - Pre-bake the Crust
Bake the crust in a preheated oven at 350°F (175°C) for about 8-10 minutes. This helps it set up and become golden brown. Once baked, take it out of the oven and let it cool completely while you make the filling. - Mix the Cream Cheese Filling
Now, for the star of the show – the creamy filling! In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until it’s smooth and creamy. Make sure there are no lumps.
- Add the Wet Ingredients
Mix in the sour cream, eggs, rosewater, and vanilla extract. Beat everything together until it’s just combined. Be careful not to overmix at this stage – just until everything is nicely blended. - Stir in Pistachios
Gently stir in the finely ground pistachios. This will give your Rosewater Pistachio Cheesecake that wonderful nutty flavor throughout. - Pour and Bake
Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven at 325°F (160°C) for 60-70 minutes, or until the cheesecake is set but still has a slight jiggle in the center. This is important to prevent cracking.
- Cool and Chill
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about an hour. This slow cooling helps prevent cracks. After an hour, take it out and let it cool completely at room temperature. Then, cover it and chill in the refrigerator for at least 4 hours, or preferably overnight. Chilling is key for a perfect cheesecake texture. - Decorate and Serve
Once chilled, carefully remove the cheesecake from the springform pan. Decorate the top with roughly chopped pistachios and rose petals if you like. Now, your beautiful Rosewater Pistachio Cheesecake is ready to be served and enjoyed!
Serving Suggestions
This Rosewater Pistachio Cheesecake is delicious on its own, but you can make it even more special with a few simple touches. A dollop of whipped cream or a scoop of vanilla ice cream would be a lovely addition. Fresh berries like raspberries or strawberries also pair wonderfully with the rosewater and pistachio flavors.
For presentation, consider dusting the cheesecake with a little extra ground pistachio or a sprinkle of powdered sugar. The chopped pistachios on top not only add flavor but also a beautiful visual element. If you’re feeling fancy, edible rose petals can add an extra touch of elegance.
This homemade cheesecake is perfect for special occasions like birthdays, holidays, or even just a delightful weekend treat. It’s also a wonderful dessert to bring to potlucks or dinner parties – it’s sure to impress everyone with its unique flavor and creamy texture.
Storage and Reheating
To keep your Rosewater Pistachio Cheesecake fresh, store it in an airtight container in the refrigerator. It will stay good for up to 3-4 days. Cheesecake is best served cold, so there’s no need to reheat it. In fact, reheating is not recommended as it can change the texture of this moist cheesecake. Just take it out of the fridge about 15-20 minutes before serving to soften slightly.
Key Details
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes (baking and oven cooling) + chilling time
Total Time: About 5 hours (including chilling)
Servings: 12 servings
Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Rosewater Pistachio Cheesecake
Ingredients
- For the Crust: - 1 ½ cups graham cracker crumbs - 6 tablespoons unsalted butter melted - 2 tablespoons granulated sugar
- For the Filling: - 3 8-ounce packages cream cheese, softened - 1 ½ cups granulated sugar - ½ cup sour cream - 4 large eggs - 1 teaspoon rosewater - ½ teaspoon vanilla extract - ½ cup shelled pistachios, finely ground
- For the Topping: - ¼ cup shelled pistachios roughly chopped - Rose petals (optional, for decoration)
Instructions
- Get Started: Make the Crust First, let's make the crust. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it's even so your cheesecake base is nice and flat.
- Pre-bake the Crust Bake the crust in a preheated oven at 350°F (175°C) for about 8-10 minutes. This helps it set up and become golden brown. Once baked, take it out of the oven and let it cool completely while you make the filling.
- Mix the Cream Cheese Filling Now, for the star of the show – the creamy filling! In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until it's smooth and creamy. Make sure there are no lumps.
- Add the Wet Ingredients Mix in the sour cream, eggs, rosewater, and vanilla extract. Beat everything together until it's just combined. Be careful not to overmix at this stage – just until everything is nicely blended.
- Stir in Pistachios Gently stir in the finely ground pistachios. This will give your Rosewater Pistachio Cheesecake that wonderful nutty flavor throughout.
- Pour and Bake Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven at 325°F (160°C) for 60-70 minutes, or until the cheesecake is set but still has a slight jiggle in the center. This is important to prevent cracking.
- Cool and Chill Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about an hour. This slow cooling helps prevent cracks. After an hour, take it out and let it cool completely at room temperature. Then, cover it and chill in the refrigerator for at least 4 hours, or preferably overnight. Chilling is key for a perfect cheesecake texture.
- Decorate and Serve Once chilled, carefully remove the cheesecake from the springform pan. Decorate the top with roughly chopped pistachios and rose petals if you like. Now, your beautiful Rosewater Pistachio Cheesecake is ready to be served and enjoyed!
