Ricotta Cheesecake With Rose Recipe

I am obsessed with this ricotta cheesecake recipe because it perfectly blends the dreamy creaminess of ricotta cheese with the subtle floral notes of rose water and the zing of lemon zest, creating a flavor profile that is both sophisticated and comforting. Plus, the crunch of pistachios and the visual elegance from the edible rose petals make it an Instagram-worthy showcase that never fails to impress my friends at get-togethers.

I adore concocting sweet treats that mix unusual flavors, and my ricotta cheesecake with rose is a genuine delicacy. The creamy, dreamy texture from ricotta cheese mingles beautifully with the subtle notes of vanilla and the fragrant rose water.

Topped with a dusting of lemon zest and finished with pistachios and edible rose petals, the cheesecake somehow manages to be both downtown chic and utterly irresistible.

Ingredients

Ricotta Cheese:
Offers a creamy texture and is rich in protein and calcium.

Granulated Sugar:
Imparts sweetness, which is necessary for achieving the right balance of flavors.

Rose Water:
Delivers a unique taste and a floral fragrance.

Lemon Zest:
Provides a new burst of freshness, citrus, and brightness to the cheesecake.

Heavy Cream:
Provides smoothness and richness to the texture.

Ingredient Quantities

• 1 1/2 cups (360 g) ricotta cheese
• 1/2 cup (100 g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon rose water
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup (60 ml) heavy cream
• 1 tablespoon lemon zest
• 1 tablespoon finely chopped pistachios (for garnish)
• Edible rose petals (for garnish)

Instructions

1. Set your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly and placing parchment paper on the bottom.

2. In a large mixing bowl, whip the ricotta cheese to a smooth and creamy consistency.

3. Incorporate the granulated sugar and continue mixing until everything is well integrated.

4. Add the eggs one at a time and be sure that each is fully mixed in before adding the next.

5. Add the vanilla extract and rose water, and mix them in very well.

6. Sift the all-purpose flour and salt into the mixture, and gently fold until just combined.

7. The heavy cream is to be poured in slowly, and while that is happening, the stirring must continue.

The result is a mixture that is smooth and well-blended.

8. Thoroughly incorporate the lemon zest, ensuring it is evenly dispersed throughout the batter.

9. Transfer the batter to the springform pan that you previously prepared, and smooth the top with a spatula. When the oven has reached 350°F, place the pan in the oven and bake the batter for 40-45 minutes. You will know it is done when the edges appear set, but the center still has a slight jiggle to it.

10. Let the cheesecake come to room temp. before transferring it to the fridge. It needs to chill in there for at least 4 hours. This isn’t really a waiting thing, though. It just needs to be still for a while. When you unfurl the cheesecake for its big reveal, top it with some chopped pistachios and these tiny rose petals that, if you weren’t already aware, are totally edible.

Equipment Needed

1. Oven
2. 9-inch springform pan
3. Parchment paper
4. Cooking spray or butter (for greasing)
5. Large mixing bowl
6. Hand mixer or stand mixer
7. Sifter or fine-mesh sieve
8. Spatula
9. Measuring cups and spoons
10. Zester or grater (for lemon zest)

FAQ

• Can I use store-bought ricotta cheese for this recipe?Store-bought ricotta cheese certainly works just as well. Just make sure it is fresh and of good quality for the best results.
• Is there a substitute for rose water?You can leave out the rose water and use a few drops of rose extract if you don’t have any on hand. Just understand that the royal blue milk may not smell quite as floral.
• Can I make this cheesecake ahead of time?Certainly! The ricotta cheesecake may be made a day ahead of time. It can then be held in the refrigerator until it is ready to be served.
• What is the best way to garnish the cheesecake?Finely chopped pistachios and edible rose petals make a lovely garnish, adding both color and texture.
• Can I use another type of nut instead of pistachios?Indeed, if you prefer, you can substitute almonds or walnuts for the garnish.
• Do I need to strain the ricotta before use?When the ricotta cheese is extremely watery, it is advisable to strain it for a cheesecake texture that is creamier.
• How long can leftovers be stored?You can keep leftover cheesecake in the fridge for as long as 3 days. Just remember to put it in an airtight container.

Substitutions and Variations

You can substitute an equal amount of honey or agave syrup for granulated sugar to achieve a natural sweetness.
You can use 1/4 teaspoon of almond extract for a different floral note in place of rose water.
Replace heavy cream with an equal amount of Greek yogurt for a tangy and creamy texture.
Orange zest can be used instead of lemon zest if a sweeter citrus aroma is desired.
Substituting with chopped nuts of your choice (almonds or hazelnuts) will give you a different but equally delicious flavor if you’re not keen on using pistachios.

Pro Tips

1. Drain the Ricotta Before you start, drain the ricotta cheese by placing it in a fine mesh strainer over a bowl for about 30 minutes. This step helps reduce excess moisture, resulting in a creamier, more stable cheesecake.

2. Room Temperature Ingredients Ensure that all your ingredients, especially the eggs, ricotta, and heavy cream, are at room temperature. This helps them blend more easily and creates a smoother batter.

3. Water Bath Baking For an extra creamy texture, consider baking the cheesecake in a water bath. Wrap the outside of the springform pan with aluminum foil then place it in a larger pan filled with a small amount of water before placing it in the oven. This helps the cheesecake bake evenly and prevents cracking.

4. Slow Cooling Process After baking, let the cheesecake cool gradually by leaving the oven door slightly ajar. This gradual temperature decline helps prevent cracking. Once it’s at room temperature, transfer it to the fridge.

5. Experiment with Flavors Feel free to adjust the amount of rose water and lemon zest according to your taste preferences. You can also experiment by adding a dash of cardamom for a more complex flavor profile.