Affogato Cheesecake with Pistachio Crumble Base, New York-style Filling, and Rose Topping

Ingredients:

Pistachio Crumble Base:

• 1 ½ cups graham cracker crumbs
• 1 cup shelled pistachios, finely chopped
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

New York-style Filling:

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• ¼ cup all-purpose flour

Rose Topping:

• ½ cup water
• 1 tablespoon agar-agar powder
• ½ cup granulated sugar
• 1 tablespoon rosewater
• 1-2 drops pink food coloring (optional)

Instructions:

Pistachio Crumble Base:

1. In a mixing bowl, combine graham cracker crumbs, chopped pistachios, and granulated sugar.
2. Add melted butter and mix until well combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan, creating an even layer.
4. Place the crust in the freezer while preparing the filling.

New York-style Filling:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy.
2. Add eggs, one at a time, beating well after each addition.
3. Mix in vanilla extract, sour cream, and flour until fully incorporated.
4. Pour the filling over the prepared pistachio crumble base in the springform pan.

Baking:

1. Preheat the oven to 325°F (160°C).
2. Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the heat and leave the cheesecake in the oven with the door slightly ajar for one hour to cool gradually.
4. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Rose Topping:

1. In a small saucepan, combine water and agar-agar powder. Let it sit for 5 minutes to soften.
2. Place the saucepan over medium heat and stir until the mixture comes to a gentle boil.
3. Add granulated sugar, rosewater, and pink food coloring (if using) to the saucepan. Stir until sugar is dissolved and the mixture is smooth.
4. Remove from heat and let it cool for 10-15 minutes, stirring occasionally.
5. Pour the rose topping over the chilled cheesecake, spreading it evenly.

Serving:

1. Remove the sides of the springform pan and transfer the cheesecake onto a serving platter.
2. Slice and enjoy this delicious Affogato Cheesecake with Pistachio Crumble Base, New York-style Filling, and Rose Topping!