Pistachio Rose Cheesecake with Chocolate Ganache Topping

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Pistachio Crumble Base

• 1½ cups of crushed graham crackers
• ⅓ cup of crushed pistachios (roasted and unsalted)
• ¼ teaspoon of salt
• ½ cup of unsalted butter (melted)

Rose Cheesecake Filling

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup of granulated sugar
• 4 large eggs
• 1 teaspoon of vanilla extract
• 2 teaspoons of rose water
• 1 tablespoon of cornstarch
• 1 teaspoon of lemon juice

Chocolate Ganache Topping

• ½ cup of heavy cream
• 4 oz of dark chocolate (finely chopped)
• 1 tablespoon of unsalted butter

Directions:

1. Preheat the oven to 325°F.
2. In a bowl, combine the graham cracker crumbs, crushed pistachios, and salt. Mix well.
3. Add the melted butter and mix until the crumb mixture is evenly moistened.
4. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes or until lightly browned.
5. Remove from the oven and let cool while preparing the filling.
6. In a large mixing bowl, beat the cream cheese and sugar together until smooth.
7. Add the eggs, one at a time, beating well after each addition.
8. Mix in the vanilla extract, rose water, cornstarch, and lemon juice until fully combined.
9. Pour the filling over the cooled crust and smooth the surface with a spatula. Bake for 45-50 minutes or until set.
10. Remove from the oven and allow to cool at room temperature.
11. While cooling, prepare the chocolate ganache topping. In a small saucepan, heat the heavy cream until it comes to a simmer. Remove from the heat and add the chopped chocolate and butter. Let the mixture stand for 2-3 minutes before stirring until smooth and glossy.
12. Pour the ganache over the top of the cooled cheesecake. Spread it evenly using a spatula.
13. Refrigerate the cheesecake for at least 3 hours or overnight before serving.