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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

    701 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
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    4.93 from 28 votes

    Ricotta Cheesecake with Rose, Cardamom and Pistachios

    Prep Time10 minutes mins
    Cook Time1 hour hr
    Chilling Time7 hours hrs
    Total Time8 hours hrs 10 minutes 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. Payal shah says

      February 08, 2020 at 8:53 pm

      What can I use as a substitute for eggs?

      Reply
      • Archana says

        February 10, 2020 at 9:06 pm

        I have not tried egg substitute but will do so and let you know.

        Reply
    2. Rao says

      February 08, 2020 at 11:15 pm

      Very nice recipe. I would like to know if we can substitute eggs?

      Thanks

      Reply
      • Archana says

        February 10, 2020 at 9:05 pm

        I have not tried egg substitute but will do so and let you know.

        Reply
    3. khushbu says

      February 09, 2020 at 11:31 pm

      Looks Great! Can we skip eggs?

      Reply
      • Archana says

        February 10, 2020 at 9:04 pm

        Khushbu, I have not tested the recipe without eggs. I will try it and let you know!

        Reply
    4. VK says

      February 11, 2020 at 12:58 am

      How to bake this is in conventional oven?

      Reply
      • Archana says

        February 12, 2020 at 10:26 pm

        325 degrees for 45 mins to an hour or until a toothpick comes out clean. Will be delish!!

        Reply
      • Rohit Sharma says

        February 19, 2020 at 9:23 am

        Will try this by adding a pinch of Saffron, and a tad bit of Nutmeg and Mace?

        Reply
        • Archana says

          February 19, 2020 at 10:00 am

          all sounds good but may be skip the rose essence then?

          Reply
    5. Vidu says

      February 13, 2020 at 1:56 pm

      As many of them, l am also looking for egg replacement. Pls share if u have options and quantity

      Reply
      • Archana says

        February 13, 2020 at 10:31 pm

        Yesterday I tried with silken tofu as egg substitute, taste was great but not happy with the texture. Trying another method today, I will update you tomorrow if that works.

        Reply
    6. S T says

      February 13, 2020 at 3:02 pm

      Do we need a water bath for this if using oven?

      Also will graham cracker crust work?

      Reply
      • Archana says

        February 13, 2020 at 10:30 pm

        No water bath needed and yes graham cracker crust works too

        Reply
    7. Sneha says

      February 13, 2020 at 6:52 pm

      Can we substitute pistachios with almonds or walnut crust?

      Reply
      • Archana says

        February 13, 2020 at 10:30 pm

        yes! either one will work

        Reply
    8. hita says

      February 17, 2020 at 10:39 pm

      Loved making this recipe with my 9 year old, It's simple enough for her to follow, and awesomely delicious!5 stars

      Reply
      • Archana says

        February 18, 2020 at 7:29 am

        Thank you! I am so glad your 9 year old enjoyed making this with you.

        Reply
    9. Shaifa says

      April 09, 2020 at 8:46 pm

      Any substitute for ricotta cheese? Can we make it at home?
      For the egg substitute I usually use yougurt one tablespoon for an egg in normal eggless cakes but don’t know about cheesecakes.

      Reply
      • Archana says

        April 10, 2020 at 7:42 pm

        Ricotta cheese is the main ingredient in this recipe. I have not tried making it at home. I have not had success using egg substitutes in cheese cakes.

        Reply
    10. Irina says

      April 12, 2020 at 11:39 pm

      I made it with coconut sugar and almond flour and it turned out amazing !5 stars

      Reply
    11. Mary K says

      April 23, 2020 at 4:31 pm

      Can we use rose water if we don't have rose essence?

      Reply
      • Archana says

        April 23, 2020 at 9:38 pm

        yes!

        Reply
        • Terry says

          November 22, 2022 at 2:02 pm

          Do I use the same amount of rose water as rose essence ?

          Reply
          • Archana says

            November 22, 2022 at 4:36 pm

            You can add 2 teaspoons rose water

            Reply
    12. Samar Aamer says

      April 27, 2020 at 3:00 pm

      Hi, can i use rose water instead of essence?

      Reply
      • Archana says

        April 29, 2020 at 6:59 pm

        yes!

        Reply
    13. Alpa says

      May 03, 2020 at 6:15 pm

      Is it possible to use skim milk ricotta cheese ( that’s the only one I have ) ?

      Reply
      • Archana says

        May 04, 2020 at 8:12 pm

        Cake make not have a rich creamy texture but it will still taste good.

        Reply
    14. Protima Advani says

      May 07, 2020 at 10:40 am

      Any chance we can replace ricotta with dairy free cream cheese or tofu?

      Reply
      • Archana says

        May 08, 2020 at 4:59 pm

        I am so sorry, I haven't tried with dairy free cheese or tofu.

        Reply
      • Ami says

        January 09, 2021 at 11:02 am

        Can I use Rooh Afza rose syrup instead of the rose essence?

        Reply
        • Archana says

          January 09, 2021 at 1:12 pm

          Yes you can, but the color will be different and you will need a lot more of it. How about your drizzle and swirl on top just before cooking.

          Reply
    15. Geeta says

      May 09, 2020 at 7:34 pm

      Hi Archana,

      Could you please clarify if it is 1 tbsp unsalted butter or 1/2 ? In the ingredients , it says 1 tbsp and in method it says 1/2 tbsp.

      Thank you for the recipe.
      Looks and sounds divine!!!5 stars

      Reply
      • Archana says

        May 09, 2020 at 10:22 pm

        You can use just 1/2 tablespoon. I will correct the ingredient list.

        Reply
    16. Radhika says

      May 23, 2020 at 1:59 pm

      How should the times be adjusted if making it in a 9 inch pan?

      Reply
      • Archana says

        May 23, 2020 at 8:34 pm

        I am not sure if the 9 inch pan will fit your Instant Pot? I would reduce the cook time by 10 mins

        Reply
    17. Dr. Supriya says

      June 11, 2020 at 10:44 pm

      Condensed milk works best for egg substitute but reduce the sugar in the recipe. Lovely recipe Archana.❤️

      Reply
    18. Beena says

      June 17, 2020 at 8:48 pm

      Hi Archana. Thank you for the recipe. I tried it and had an issue where the edges had set but the middle was still liquid. I tried cooking in instant pot longer, but was still liquid in the middle. I ended up letting it sit out, refrigerating, then freezing to get it to be more solid. Any suggestions? I didn’t have all purpose flour so used coconut flour. I also missed the instruction about incorporating each egg individually so might have mixed a little more than I should have. It definitely tastes great. Just want the right consistency. Thanks!

      Reply
      • Archana says

        June 18, 2020 at 6:53 pm

        Hi Beena, so yes try to use all purpose flour next time and def one egg at a time. It will come out perfect!! And with most cheesecakes, the center can be wiggly and it finishes cooking as it cools down.

        Reply
    19. Ruby says

      June 18, 2020 at 9:07 am

      Hi, if we make this cheesecake in the oven, do we need to cover the tin with the paper towel and alluminium foil?-Thanks

      Reply
      • Archana says

        June 18, 2020 at 5:19 pm

        Paper towel and foil are not needed for oven

        Reply
    20. Alpa says

      June 19, 2020 at 7:54 pm

      Amazing fusion recipe..
      Made it twice using skim milk ricotta cheese and came out very good.
      I baked it in oven using 9 inch pan.5 stars

      Reply
    Newer 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.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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