Dessert

Roasted Stone Fruit & Rose Water Cheesecake with Pistachio Praline Crust

Name: Roasted Stone Fruit & Rose Water Cheesecake with Pistachio Praline Crust
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 2 servings
Ingredients: For the crust: ¾ cup raw pistachios, roughly chopped; ⅓ cup almond flour; ¼ tsp ground green cardamom; 3 tbsp melted ghee or butter; ¼ tsp fine sea salt; 1 tbsp jaggery or coconut sugar; For the filling: 6 oz cream cheese, room temperature; 3 oz full-fat Greek yogurt, room temperature; 2 tbsp honey; 1 tsp rose water (optional but recommended); pinch of saffron threads, steeped in 1 tbsp warm water for 5 minutes; ½ tsp ground cardamom; ¼ tsp vanilla extract; 1 large egg yolk; For the topping: 8 oz mixed stone fruit (peaches, apricots, plums), cut into ½-inch wedges; 1 tbsp ghee or butter; ½ tsp rose water; pinch of saffron threads, crushed; ½ tsp honey; For the praline: ¼ cup shelled pistachios, roughly chopped; 3 tbsp jaggery or coconut sugar; 1 tbsp ghee or butter; pinch of sea salt

A silky, Indian-inflected cheesecake set on a crunchy pistachio-cardamom base, draped with charred summer stone fruit that's been kissed with rose water and a whisper of saffron, topped with candied pistachio praline that adds shattered sweetness. Elegant yet approachable—sophisticated enough for a summer table.

568calper serving 10gprotein 47gcarbs 40gfat 20min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this