Ricotta Cheesecake with Rose, Cardamom and Pistachios
User Reviews
4.9
Ricotta Cheesecake with Rose, Cardamom and Pistachios
Description
The Ricotta Cheesecake with Rose, Cardamom and Pistachios features a crust made from finely chopped pistachios mixed with butter, providing a crumbly, nutty base. The cheesecake filling blends full-fat ricotta with sugar, flour, and ground cardamom, delivering subtle spice and aroma. Rose essence adds a floral note, enhancing the overall profile. The addition of eggs binds the filling together, yielding a tender texture after cooking.
This cheesecake is steamed using an Instant Pot setup, which gently cooks the batter, preserving moisture and creating a delicate, slightly dense texture. Optional red natural food coloring can provide a hint of color contrast against the creamy white filling. Thinly sliced pistachios can be used as garnish to highlight the nutty element.
Ideal as a refined dessert, it pairs well with light teas or coffee and can be served chilled. The combination of floral, nutty, and spiced notes makes the cheesecake distinctive but balanced.
It stays well refrigerated for up to 10 days and may be frozen for about a month when stored properly. For a nut-free option, omit the pistachios, which will not affect baking time or the final texture significantly. To bake instead of steam, an oven temperature of 350°F for around 40 minutes works, watching for a lightly golden edge and clean skewer test.
Ingredients
- ¾ cup pistachio raw unsalted
- ½ tablespoon butter unsalted
- ½ cup sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon ground cardamom
- 1 container 15-ounces full-fat ricotta cheese
- 1 teaspoon rose essence
- 3 egg at room temperature, large
- 2 or 3 drops red natural food coloring optional
- 1 tablespoon pistachio thinly sliced, optional garnish, raw unsalted
Instructions
Prepare the cake pan and crust
- Line the bottom of a 7-inch cake pan with a removable bottom with parchment paper. Coat the sides of the pan and the parchment paper with cooking spray.
- Add the pistachios and ½ tablespoon of butter to a food processor and pulse for 2 to 4 seconds until the pistachios are chopped finely with crumbly textures. Pour the pistachios into the prepared cake pan and spread it all around the bottom pressing it gently with the tip of your fingers to form even layer of crust. Place the cake pan in the freezer while you prepare the remaining ingredients.
- Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot.
Make the cake batter
- In a large bowl, first mix all the dry ingredients - sugar, flour, and cardamom.
- Then stir in the ricotta and rose essence until well combined. Add the eggs, one at a time, and stir after each addition until just combined.
- Pour the batter into the prepared pan. Add the food coloring and gently swirl through the batter with a toothpick.
Cover the pan and pressure cook
- Cover the pan with a paper towel and place an 8-inch sheet of aluminum foil over the top, crimping down the foil around the sides of the pan to secure the paper towel in place.
- Place the pan on the rack in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 40 minutes at high pressure.
- Let the pressure release naturally; this will take 10 to 15 minutes.
Take the cake out and chill
- Open the pot and, wearing heat-resistant mitts, lift out the cake pan. Remove the foil and paper towel, then dab off any liquid that may have accumulated on top of the cake with another paper towel. Let the cake cool on the counter for about 1 hour (the cake will continue to cook as it cools).
- To remove the cake from the pan, carefully run a butter knife around the inside edge of the pan and down the sides. If your pan is a push pan type, place it on an empty glass cup and gently push down on the top edges of the pan. This will help the cake to release from the pan sides. If using a springform pan, unclasp the collar on the pan and lift it off.
- Transfer the cake to a platter. Garnish with sliced pistachios (optional). Refrigerate for at least 4 hours and up to 5 days.
- Cut into wedges and serve cold.
Notes
- Refrigerate the cheesecake in an airtight container for up to 10 days to maintain freshness.
- Freeze the cheesecake in a freezer-safe container or wrapped securely for up to one month; thaw overnight in the refrigerator before serving.
- To bake instead of steaming, preheat oven to 350°F and bake about 40 minutes until edges turn golden and a skewer inserted comes out clean.
- A nut-free version can be made by omitting pistachios in the crust and garnish without affecting the cooking process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 46mg | 2% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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