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Strawberry, Rosewater & Pistachio Cheesecake
Serves10
Cooking time
2h
30m
Delight in this decadently luscious dessert, with a deliciously nutty base, rich creamy centre, and a lavish berry topping. Our strawberry, rosewater & pistachio cheesecake is infused with floral flavours which are sure to keep your guests coming back for more!
Ingredients
3 punnets(750 g) Driscoll's strawberries, hulled & large ones halved
2 Tbspcaster sugar
2 Tbsprose water
2 tsppure vanilla extract
dried rose petals
Base
1 1/2 cups(150 g) ground almonds
1/2 cup(75 g) pistachios, plus extra for decorating
1 Tbspcornflour
1 Tbspcaster sugar
1 tspground cardamom (optional)
70 gunsalted butter, melted
Filling
500 gcream cheese, softened at room temperature
500 gfresh ricotta *bought from the deli
1 cup(220 g) caster sugar
1 Tbspcornflour
2 Tbsprosewater
2 tsppure vanilla extract
4eggs
Method
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Preparation
Preheat the oven to 180 °C. Lightly grease and line the base and sides of a 23 cm springform cake tin with removable base with baking paper.
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Roasting
Place strawberries on a baking tray, add the sugar, rose water and vanilla and toss to coat. Cook for 15-20 minutes, until sugar dissolves, strawberries begin to soften and a syrup forms. Remove from the oven and set aside to cool.
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Base
Place the ground almonds, pistachios, cornflour, caster sugar and cardamom (if using) in a food processor and blitz to finely ground the pistachios. Add the melted butter and blitz to combine. Spread nut mixture into the base of the prepared tin, pressing and smoothing with the back of a spoon to make an even surface. Refrigerate for 20 minutes. Prick the base with a fork and bake for 10 minutes, or until golden.
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Filling
Decrease the oven temperature to 150 °C. Place the cream cheese, ricotta and sugar in a food processor and blend until smooth and creamy. Blend cornflour, rosewater and vanilla together in a small bowl, add to the cream cheese mixture and pulse to combine. Add the eggs, one at a time, blending between each addition, to combine. Pour filling into the prepared base. Tap the tin firmly on the kitchen bench to remove any air bubbles. Arrange half of the roasted strawberries over the top.
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Baking
Bake for 50 minutes, or until just set with a slight wobble in the centre. Leave cheesecake in the oven to cool with door ajar for 4 hours, or up to overnight. This helps to prevent cracking. Once cooled chill in the refrigerator for at least 1 hour, before serving.
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Serving
Serve cheesecake topped with remaining roasted strawberries and syrup. Sprinkle with chopped pistachios and dried rose petals.
