Pistachio Paste and Rose Cheesecake
An elegant, no-bake fusion dessert featuring a buttery cardamom-spiced crust, a velvety pistachio cream filling, and a delicate floral rosewater finish. This vibrant green cheesecake is perfect for dinner parties and sophisticated celebrations.
Ingredients
Ingredients
- 200 g digestive biscuits crushed into fine crumbs
- 80 g unsalted butter melted
- 0.5 tsp ground cardamom for the crust
- 500 g full-fat cream cheese softened to room temperature
- 150 g pistachio paste 100% pure, unsweetened
- 100 g powdered sugar sifted
- 300 ml heavy whipping cream chilled
- 1 tbsp rosewater culinary grade
- 0.25 cup pistachios shelled and finely chopped for garnish
- 1 tsp dried edible rose petals for decoration
Notes
Storage: Keep refrigerated for up to 3 days. Make-ahead: This cake is best made 24 hours in advance to allow the rose and pistachio flavors to meld. Variation: For a more intense rose flavor, you can add a drop of pink food coloring to the crust, but the natural green of the pistachio is usually the star.