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 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.
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!
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.
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.
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.
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.
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).
- Refrigerate for at least 4 hours, cut into wedges and serve cold.
Frequently asked questions
Ricotta Cheesecake stays well refrigerated for up to 10 days in an airtight container. You can also freeze it for longer shelf life.
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.
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.
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.
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
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Recipe
Ricotta Cheesecake with Rose, Cardamom and Pistachios
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
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Payal shah says
What can I use as a substitute for eggs?
Archana says
I have not tried egg substitute but will do so and let you know.
Rao says
Very nice recipe. I would like to know if we can substitute eggs?
Thanks
Archana says
I have not tried egg substitute but will do so and let you know.
khushbu says
Looks Great! Can we skip eggs?
Archana says
Khushbu, I have not tested the recipe without eggs. I will try it and let you know!
VK says
How to bake this is in conventional oven?
Archana says
325 degrees for 45 mins to an hour or until a toothpick comes out clean. Will be delish!!
Rohit Sharma says
Will try this by adding a pinch of Saffron, and a tad bit of Nutmeg and Mace?
Archana says
all sounds good but may be skip the rose essence then?
Vidu says
As many of them, l am also looking for egg replacement. Pls share if u have options and quantity
Archana says
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.
S T says
Do we need a water bath for this if using oven?
Also will graham cracker crust work?
Archana says
No water bath needed and yes graham cracker crust works too
Sneha says
Can we substitute pistachios with almonds or walnut crust?
Archana says
yes! either one will work
hita says
Loved making this recipe with my 9 year old, It's simple enough for her to follow, and awesomely delicious!
Archana says
Thank you! I am so glad your 9 year old enjoyed making this with you.
Shaifa says
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.
Archana says
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.
Irina says
I made it with coconut sugar and almond flour and it turned out amazing !
Mary K says
Can we use rose water if we don't have rose essence?
Archana says
yes!
Terry says
Do I use the same amount of rose water as rose essence ?
Archana says
You can add 2 teaspoons rose water
Samar Aamer says
Hi, can i use rose water instead of essence?
Archana says
yes!
Alpa says
Is it possible to use skim milk ricotta cheese ( that’s the only one I have ) ?
Archana says
Cake make not have a rich creamy texture but it will still taste good.
Protima Advani says
Any chance we can replace ricotta with dairy free cream cheese or tofu?
Archana says
I am so sorry, I haven't tried with dairy free cheese or tofu.
Ami says
Can I use Rooh Afza rose syrup instead of the rose essence?
Archana says
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.
Geeta says
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!!!
Archana says
You can use just 1/2 tablespoon. I will correct the ingredient list.
Radhika says
How should the times be adjusted if making it in a 9 inch pan?
Archana says
I am not sure if the 9 inch pan will fit your Instant Pot? I would reduce the cook time by 10 mins
Dr. Supriya says
Condensed milk works best for egg substitute but reduce the sugar in the recipe. Lovely recipe Archana.❤️
Beena says
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!
Archana says
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.
Ruby says
Hi, if we make this cheesecake in the oven, do we need to cover the tin with the paper towel and alluminium foil?-Thanks
Archana says
Paper towel and foil are not needed for oven
Alpa says
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.