Rose Water and Pistachio Cheesecake
This elegant, no-bake cheesecake combines the floral notes of rose water with the earthy crunch of roasted pistachios for a sophisticated Middle Eastern-inspired dessert. Its creamy texture and vibrant green garnish make it a stunning centerpiece for any celebration.
Ingredients
Ingredients
- 200 g digestive biscuits finely crushed
- 80 g unsalted butter melted
- 500 g full-fat cream cheese softened at room temperature
- 300 ml heavy whipping cream chilled
- 100 g powdered sugar sifted
- 1 tbsp rose water use high quality culinary grade
- 0.5 cup shelled pistachios finely chopped
- 1 tsp lemon juice freshly squeezed
- 1 tsp dried edible rose petals for garnish
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best flavor, add the rose water gradually and taste, as brands vary in potency. To make ahead, the cheesecake can be frozen (without garnish) for up to 1 month; thaw in the fridge overnight before serving.