Perfect Heart-Shaped Raspberry Rose Cheesecake Recipe with Easy Pistachio Crust
A delicate and elegant heart-shaped cheesecake featuring a buttery pistachio crust, creamy rose-flavored filling, and fresh raspberries. Perfect for special occasions or a sophisticated treat.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) shelled pistachios, finely ground
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
- 16 oz (450g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 tbsp rose water
- ½ cup (120ml) sour cream
- 1 cup (125g) fresh raspberries
- Extra fresh raspberries for garnish
- Edible rose petals (optional)
- Light dusting of powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C). In a food processor, pulse pistachios until finely ground but not powdery. Transfer to a bowl and mix in sugar and salt. Add melted butter and vanilla extract, stirring until combined and crust holds when pressed.
- Press crust mixture firmly into bottom of an 8-inch heart-shaped springform pan. Bake for 10 minutes to set crust, then remove and let cool.
- Using an electric mixer, beat softened cream cheese until smooth. Gradually add sugar, beating well after each addition. Add eggs one at a time, fully incorporating each.
- Stir in vanilla extract and rose water carefully. Fold in sour cream gently, then fold in fresh raspberries carefully to avoid color bleeding.
- Pour filling over cooled crust and smooth top. Place pan on baking sheet and bake at 325°F (160°C) for 50-60 minutes until edges are set but center is slightly jiggly.
- Cool cheesecake on a rack for about 1 hour at room temperature. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, garnish with extra fresh raspberries, a light dusting of powdered sugar, and edible rose petals if desired. Slice with a warm knife for clean edges.
Notes
If crust is too crumbly, add an extra tablespoon of melted butter next time. Avoid overmixing batter to prevent cracks. Baking in a water bath can help maintain moisture and prevent cracking but is optional. Let cheesecake cool gradually before refrigerating. Use room temperature ingredients for best texture.
Nutrition
- Serving Size: 1 slice (1/8th of ch
- Calories: 400
- Fat: 30
- Carbohydrates: 20
- Protein: 7
Keywords: heart-shaped cheesecake, raspberry rose cheesecake, pistachio crust, floral dessert, Valentine's Day dessert, easy cheesecake, gluten-free cheesecake