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    Home » Desserts

    Ricotta cheesecake with rose, cardamom and pistachios

    Published: Feb 8, 2020 · Modified: May 3, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 56 Comments

    630 shares
    Jump to Recipe

    Lighter than the traditional cheesecake, this perfectly sweetened ricotta cheesecake is laced with delicate notes of rose, cardamom, and pistachios that come together effortlessly in the Instant Pot. The cake has a rich luxurious texture from ricotta cheese and the buttery pistachio crust will remind you of the nutty baklava. A must-try recipe that will win everyone's heart over.

    Ricotta Cheese Cake on a white Plate
    Jump to:
    • Ingredients
    • Steps
    • Frequently asked questions
    • Recipe

    Ricotta cheesecake is my go-to dessert whenever I have company. It's a no-fail recipe that everyone enjoys and the best part is that you can make it a few days ahead of time.

    Infused with rose essence, this milk cake transports me back to my grandmother's rose garden where I enjoyed my favorite rose-flavored "Kharvas", "Junnu", or steamed cake. Her cake was made with fresh milk directly from the farm. My updated version is made with ricotta cheese and steamed to a lush and creamy consistency with light golden edges.

    Ricotta Cheese Cake on a white Plate

    This recipe is a variation of my original Rose Milk Cake recipe from The Essential Indian Instant Pot Cookbook. The recipe from the book has become super popular and I love reading the rave reviews on how everyone loves the flavors.

    A twist to the original recipe, this version has a rich buttery crust of ground unsalted pistachios that level up the flavors and textures. The crust takes 5 minutes to make and sets as you prepare the cake batter.

    The nutty crust always makes me think of my favorite baklava with a more natural sweetness from the ground pistachios. So go ahead make this ricotta cheesecake to celebrate Valentine's Day, birthday, anniversary, or make it anytime you crave a heavenly dessert!

    Slice of Ricotta Cheesecake

    Ingredients

    This recipe uses few basic ingredients such as full-fat ricotta, pistachios, and sugar that are readily available. Cardamom powder is available in many grocery stores too. Rose Essence is a must-have ingredient for this cake and is available in Indian grocery stores or can be ordered online. I like the Viola brand rose essence that adds delicate floral flavors to Indian desserts such as the karanji and also sevai kheer.

    The rose essence is more aromatic and natural tasting than the rose water that is more commonly available. Although in a pinch, a tablespoon of good quality rose water can be substituted instead of the rose essence.

    Ricotta Cheesecake with rose, cardamom and pistachios

    Steps

    Here is how to make the Ricotta Cheesecake with Rose, cardamom and pistachios:

    Step 1: Prepare the cake pan and crust

    • Line the bottom of a 7-inch cake pan with a removable bottom with parchment paper. Coat the sides of the pan and the parchment paper with cooking spray.
    • Add the pistachios and ½ tablespoon of butter to a food processor. Pulse for 2 to 4 seconds, repeating until the pistachios are chopped finely with crumbly textures.
    • Pour the pistachios into the prepared cake pan and spread it all around the bottom pressing it gently with the tip of your fingers to form an even layer of crust. Place the cake pan in the freezer while you prepare the remaining ingredients.
    photos one though four showing pistachio crust for cheesecake

    Step 2 : Make the cake batter

    • In a large bowl, first mix all the dry ingredients - sugar, flour, and cardamom. Next, stir in the ricotta and rose essence until well combined.
    • Add the eggs, one at a time, and stir after each addition until just combined.
    photos five through 8 making cheesecake batter

    Step 3: Cover the pan and pressure cook

    • Pour the batter into the prepared pan. Add the food coloring and gently swirl through the batter with a toothpick.
    • Place the pan on the wire-metal steam rack. Cover the pan with a paper towel and place an 8-inch sheet of aluminum foil over the top, crimping down the foil around the sides of the pan to secure the paper towel in place.
    • Pour 1 cup water into the Instant Pot and carefully place the cake pan with the rack in the Instant Pot.
    • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 40 minutes at high pressure. Let the pressure release naturally; this will take 10 to 15 minutes.
    photos nine through twelve getting cheesecake ready to cook
    photos thirteen and fourteen showing cake pan in Instant Pot

    Step 4: Take the cake out and chill

    • Open the pot and, wearing heat-resistant mitts, lift out the cake pan. Remove the foil and paper towel, then dab off any liquid that may have accumulated on top of the cake with another paper towel.
    • Let the cake cool on the counter for about 1 hour (the cake will continue to cook as it cools).
    • To remove the cake from the pan, carefully run a butter knife around the inside edge of the pan and down the sides. If your pan is a push pan type, place it on an empty glass cup and gently push down on the top edges of the pan. This will help the cake to release from the pan sides. If using a springform pan, unclasp the collar on the pan and lift it off. Transfer the cake to a platter. Garnish with sliced pistachios (optional).
    photos fifteen through eighteen taking the cheesecake out
    • Refrigerate for at least 4 hours, cut into wedges and serve cold.
    slice of rose ricotta cheesecake

    Frequently asked questions

    Shelf life for Ricotta Cheesecake

    Ricotta Cheesecake stays well refrigerated for up to 10 days in an airtight container. You can also freeze it for longer shelf life.

    How to make this cake nut-free

    Allergic to nuts? Go ahead and make the recipe without the pistachio crust and skip the pistachio garnish. Follow the same cook times and the cheesecake comes out equally delish.

    How to use cardamom Pods

    Have green cardamom pods? Gently hammer the pods with a pestle or rollover with a rolling pin, so it helps separate the seeds from the outer shell. Take out the seeds and store the outer covering along with your black tea bags. They add a nice aroma to your chai. Ground the seeds to a fine powder using mortar and pestle, rolling pin, or a spice jar. Add 1 to 2 teaspoons of sugar to the seeds which will help grind the cardamom seeds into fine powder. You can then reduce that much sugar from the cake filling and add extra ground cardamom to get the flavor.

    Can I freeze ricotta cheesecake

    You can freeze Ricotta Cheesecake up to a month by placing it in a freezer-proof container or wrapping it in a foil and then keeping it in a freezer zip lock bag. To defrost keep cake overnight in the refrigerator to thaw.

    Can I bake in the oven

    Yes, you can. Preheat the oven to 350 degrees F. Bake for 40 mins or until the sides are golden brown and the wooden skewer comes out clean. Also depending on the size of the cake pan, the cooking time will be more or less.

    Did you enjoy this pretty cheesecake? Here are few more desserts that never fail to impress:

    • Raspberry Trifle - Delightfully airy cake, fresh berries, cardamom & saffron pudding layered with pistachios and cream, a no-cook recipe
    • Rose Faluda - An ice cream float with aromatic rose syrup, cool basil seeds, and thin noodles over the chilled milk
    • Cinnamon Sugar Puff Pastry Twists - Easy 3-ingredient homemade Khari biscuits that are delicious to eat and a treat to the eyes
    • Summer Berry Cake - Delicious cake made with mixed berries and lemon zest that is topped with lemon glaze and fresh berries
    • Berry Bread Pudding -  A lush and creamy bread pudding made with berries tucked in the layers of rich brioche bread and milk custard.

    Here are some more visually inspiring dishes that I often make when entertaining:

    • Tandoori Cauliflower - a show stopper vegetarian dish with whole roasted spicy cauliflower garnished with pickled onions, buttery pistachios, and crunchy-sweet pomegranate seeds
    • Aloo Chat in Filo Cups - a stunning contrast of colors & a crispy tang are the hallmarks of this visually delightful & incredibly delicious dish
    • Easy Baked Salmon - Impressive and fancy, this no-fail baked salmon recipe is a sure way to impress your guests
    • Stuffed Tomatoes - a gorgeous, spicy, sweet, and tangy vegan dish that is ready in under 30 minutes
    • Fiesta Quinoa Salad - vegan salad packed with bright, vibrant flavors that will keep everyone asking for more
    • Spicy Mango Salad - flavor bursting mango salad with refreshing cucumbers and red onions, with sweet & spicy dressing, topped with roasted peanuts

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Ricotta Cheesecake sliced before serving
    Print Recipe Pin Recipe Save Saved!
    4.93 from 27 votes

    Ricotta Cheesecake with Rose, Cardamom and Pistachios

    Prep Time10 mins
    Cook Time1 hr
    Chilling Time7 hrs
    Total Time8 hrs 10 mins
    Course: Dessert
    Cuisine: American, Indian
    Servings: 12
    Calories: 170kcal
    Author: Archana Mundhe

    Ingredients

    • 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

    Instructions

    Prepare the cake pan and crust

    • Line the bottom of a 7-inch cake pan with a removable bottom with parchment paper. Coat the sides of the pan and the parchment paper with cooking spray.
    • Add the pistachios and ½ tablespoon of butter to a food processor and pulse for 2 to 4 seconds until the pistachios are chopped finely with crumbly textures. Pour the pistachios into the prepared cake pan and spread it all around the bottom pressing it gently with the tip of your fingers to form even layer of crust. Place the cake pan in the freezer while you prepare the remaining ingredients.
    • Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot.

    Make the cake batter

    • In a large bowl, first mix all the dry ingredients - sugar, flour, and cardamom.
    • Then stir in the ricotta and rose essence until well combined. Add the eggs, one at a time, and stir after each addition until just combined.
    • Pour the batter into the prepared pan. Add the food coloring and gently swirl through the batter with a toothpick.

    Cover the pan and pressure cook

    • Cover the pan with a paper towel and place an 8-inch sheet of aluminum foil over the top, crimping down the foil around the sides of the pan to secure the paper towel in place.
    • Place the pan on the rack in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 40 minutes at high pressure.
    • Let the pressure release naturally; this will take 10 to 15 minutes.

    Take the cake out and chill

    • Open the pot and, wearing heat-resistant mitts, lift out the cake pan. Remove the foil and paper towel, then dab off any liquid that may have accumulated on top of the cake with another paper towel. Let the cake cool on the counter for about 1 hour (the cake will continue to cook as it cools).
    • To remove the cake from the pan, carefully run a butter knife around the inside edge of the pan and down the sides. If your pan is a push pan type, place it on an empty glass cup and gently push down on the top edges of the pan. This will help the cake to release from the pan sides. If using a springform pan, unclasp the collar on the pan and lift it off.
    • Transfer the cake to a platter. Garnish with sliced pistachios (optional). Refrigerate for at least 4 hours and up to 5 days.
    • Cut into wedges and serve cold.

    Video

    Notes

    • Ricotta Cheesecake stays well refrigerated for up to 10 days in an airtight container. You can also freeze it for longer shelf life. 
    • You can freeze Ricotta Cheesecake up to a month by placing it in a freezer-proof container or wrapping it in a foil and then keeping it in a freezer zip lock bag. To defrost keep the cake overnight in the refrigerator to thaw.
    • For a nut-free recipe, skip the pistachio crust and garnish. Follow the same cook times and the cheesecake comes out equally delish.
    • To bake this cake, preheat the oven to 350 degrees F. Bake for 40 mins or until the sides are golden brown and the wooden skewer comes out clean. Also depending on the size of the cake pan, the cooking time will be more or less.

    Nutrition

    Calories: 170kcal | Carbohydrates: 12g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 46mg | Potassium: 142mg | Fiber: 1g | Sugar: 9g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Deb says

      July 10, 2020 at 11:36 pm

      Made it with both Rose flavor and saffron flavor - both turned out amazing!5 stars

      Reply
    2. Amy Saldanha says

      August 20, 2020 at 9:24 pm

      Love ricotta but I can’t take eggs, can you make this cake eggless? What can you substitute to get the same consistency?
      Appreciate your ideas,

      Reply
    3. Hanika says

      September 17, 2020 at 10:53 pm

      Bake temperature ?

      Reply
      • Archana says

        September 19, 2020 at 5:58 pm

        350 degrees for 40 mins or until the sides are golden brown and wooden skewer comes out clean. Also depending on the size of the cake pan the cook time will be more or less.

        Reply
    4. Divya Marwaha says

      November 25, 2020 at 10:29 am

      Could I use a premade walnut crust?

      Reply
      • Archana says

        November 25, 2020 at 11:33 am

        Yes! That will work.

        Reply
    5. Nam says

      May 05, 2021 at 10:02 am

      Archana, this is one of my favorites I made it both ways with ricotta and once with cream cheese too and I did mine in instant pot and also switch to oven use.

      I love the flavors and decorating mine! I love all the inspirational ideas you have and changing one thing here or there to make it my own in a way individual. You are so awesome and love so many of your tips and recipes!5 stars

      Reply
    6. Nimi says

      February 10, 2022 at 12:48 am

      Hi, what can I substitute for eggs ? This looks so yummy.

      Reply
      • Archana says

        February 10, 2022 at 4:55 pm

        Hey! I have tried this recipe a few times without eggs but not happy with taste or textures.

        Reply
    7. Rajeshwari says

      February 14, 2022 at 6:20 pm

      Thanks for the recipe. If I want to double this recipe, what size baking pan would I need.

      Reply
      • Archana says

        February 14, 2022 at 7:44 pm

        You will need a 9-inch pan although I am not sure if it will fit your Instant Pot. You can always bake it on the oven.

        Reply
    8. Krissy says

      March 06, 2023 at 11:02 am

      This was absolutely perfect! My boyfriend is from New Delhi, and I made this for him, and he said it not only reminded him of home, but it was one of the best desserts he'd ever eaten!
      I was curious if I could substitute marscarpone cheese instead of ricotta? I don't buy ricotta often but almost always have marscarpone cheese in my fridge. 🙂5 stars

      Reply
      • Archana says

        March 06, 2023 at 9:50 pm

        Thank you Krissy for the lovely feedback. I have not tested the recipe with mascarpone cheese. I feel this recipe needs ricotta cheese for the right texture

        Reply
    « Older Comments

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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