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Pistachio & raspberry cheesecake with rosewater syrup
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Create a quick and impressive dessert by toasting nuts and making syrup to enhance a frozen cheesecake - ready in under 30 minutes.
Ingredients:
  • 20g unsalted pistachio kernels
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) water
  • 1 tsp rosewater
  • 125g fresh raspberries (see note)
  • 1 x 360g frozen French Cream Cheesecake, thawed
Instructions:
  • Toast the pistachio kernels in a frying pan over medium heat, stirring occasionally, for 3-4 minutes until fragrant and lightly toasted. Let them cool slightly, then roughly chop.
  • In a small saucepan over medium heat, combine sugar, water, and rosewater. Stir until the sugar dissolves completely, about 2 minutes. Increase the heat to high and bring it to a boil. Reduce the heat to low and simmer until the syrup slightly thickens, about 4 minutes. Let it cool for 10 minutes, then gently fold in the raspberries.
  • Serve the cheesecake on a platter, generously spoon over the raspberry mixture, and sprinkle with chopped pistachios.

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