Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup fresh raspberries, pureed
- 2 tablespoons rosewater
- 1/4 cup sour cream
For the Rosewater Glaze:
- 1/4 cup powdered sugar
- 2 tablespoons rosewater
- 1 tablespoon water
For Garnish:
- 1/4 cup crushed pistachios
- Dried rose petals (for decoration)
Instructions:
- Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.
- Incorporate the eggs, one at a time, mixing well after each addition. Gently fold in the raspberry puree, rosewater, and sour cream until just combined.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
- To prepare the rosewater glaze, whisk together the powdered sugar, rosewater, and water in a small bowl until smooth.
- Once the cheesecake is chilled, drizzle the rosewater glaze over the top. Garnish with crushed pistachios and dried rose petals for a beautiful presentation.
Preparation time: 20 minutes
Baking time: 60 minutes
Chilling time: 4 hours
Total time: 5 hours 20 minutes
Servings: 12 slices
Calories: Approx. 320 kcal per slice
