✨ Basque cheesecake with pistachios and rose water ✨
✅ Ingredients (for a 23 cm springform pan)
✅ 500 g cream cheese (e.g., Philadelphia)
✅ 150 g sugar
✅ 4 eggs
✅ 200 ml 30-36% cream
✅ 1 tsp vanilla extract
✅ 1 tbsp rose water (or to taste)
✅ 80 g pistachio paste
✅ 20 g wheat flour
✅ Pinch of salt
✅ For decoration:
✔ Chopped pistachios
✔ Rose syrup glaze
✔ Edible rose petals
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✅ 1. Preheat the oven ♨️
✅ Preheat the oven to 220°C (430°F).
✅ Line the springform pan (⌀ 23 cm) with parchment paper, leaving overhanging edges for a rustic effect.
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✅ 2. Prepare the cheesecake batter ✅
✅ Cream the cheese and sugar – beat the cream cheese with the sugar until smooth.
✅ Add eggs – one by one, mixing thoroughly after each addition.
✅ Add liquid ingredients – cream, vanilla, and rose water, mix well.
✅ Stir in the pistachio paste – the batter will take on a light, greenish color.
✅ Sift in flour and salt – mix gently to avoid lumps.
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✅ 3. Baking ⏳
✅ Pour the batter into the prepared springform pan.
✅ Bake for 50-60 minutes, until the top becomes dark golden and slightly charred, and the center is slightly jiggly.
✅ The surface of the cheesecake should caramelize for a more intense flavor.
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❄️ 4. Cooling and serving ✅
✅ Leave the cheesecake to cool completely at room temperature.
✅ Chill in the refrigerator for at least 4 hours if you want a firm consistency, or serve at room temperature for a creamy texture.
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✅ Decoration ✨
✔ Chopped pistachios on top for crunch.
✔ Rose syrup glaze for extra aroma.
✔ Edible rose petals for an elegant look.
✅ Flavor and texture
✔ Pistachio paste adds a deep, nutty flavor.
✔ Rose water provides a delicate, floral aroma – the amount can be adjusted.
✔ The charred crust balances the sweetness with a light hint of caramelization.