Ministry of Curry · by Archana Mundhe★ 4.9 (29)
Ricotta Cheesecake with Rose, Cardamom and Pistachios
NUTRITION · PER SERVING490M COOK
CAL 8%·PRO 12%
CARBS 13G33% OF CAL
1G FIBER9G SUGAR3G OTHER
FAT 9G53% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy ricotta cheesecake infused with warm cardamom and rose essence, topped with pistachios. It's a fragrant, elegant dessert with Indian spice flavors and subtle floral notes.
dessertamerican⚙️ food processor🥘 pressure cooker🥧 baking dishvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ¾ cup raw unsalted pistachios
- ½ tablespoon unsalted butter
- 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 large eggs (at room temperature)
- 2 or 3 drops red natural food coloring (optional)
- 1 tablespoon raw unsalted pistachios (thinly sliced, optional garnish)
At a glance
PER SERVING · TIME 490M
CAL 8%·PRO 12%
CARBS 13G33% OF CAL
1G FIBER9G SUGAR3G OTHER
FAT 9G53% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 54mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 95mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 54MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.