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Cardamom Rose Cheesecake Recipe

Cardamom Rose Cheesecake Recipe

Learn how to make this homemade cardamom rose cheesecake with the perfect balance of exotic spice and delicate floral notes. This best easy baking recipe creates a luxuriously smooth cheesecake with a buttery biscuit base and fragrant filling that will transport your taste buds to another world.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly set cardamom rose cheesecake with a golden graham cracker crust visible at the base. The cream-colored filling has a silky smooth surface with a slight blush pink hue, adorned with crystallized rose petals and a light dusting of ground cardamom creating a radial pattern. Captured in soft natural light, the cheesecake sits on an ornate silver cake stand against a backdrop of scattered cardamom pods, dried rose buds, and a small glass bottle of rose water. A single slice has been removed, revealing the luscious, dense texture within that holds its shape while appearing gloriously creamy.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp ground cardamom</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200ml sour cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tsp rose water (or rose essence)</li><li class="ingredients-single-item">2 tsp ground cardamom</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">200ml sour cream</li><li class="ingredients-single-item">2 tbsp caster sugar</li><li class="ingredients-single-item">1/2 tsp rose water</li><li class="ingredients-single-item">Dried rose petals, for decoration</li><li class="ingredients-single-item">A pinch of ground cardamom, for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, ensuring it comes up the sides. This crucial step prevents water from seeping into your cheesecake during baking in the water bath, which helps achieve that perfectly smooth texture without cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, process the digestive biscuits in a food processor until they form fine crumbs. Mix in the melted butter, sugar, and ground cardamom until the mixture resembles wet sand. The butter binds the crumbs together, while the cardamom introduces the first layer of aromatic spice to our dessert.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the biscuit mixture firmly into the base of your prepared springform pan, creating an even layer with a flat surface. Use the back of a spoon or the bottom of a measuring cup to compact it thoroughly – this prevents a crumbly base when slicing. Chill the base in the refrigerator for at least 20 minutes to set while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the cream cheese on medium-low speed until completely smooth with no lumps, about 2-3 minutes. Scrape down the sides of the bowl frequently. Starting with room temperature cream cheese is essential for achieving that silky-smooth texture without overbeating, which can incorporate too much air and cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the caster sugar gradually and beat for another 2 minutes until the mixture is smooth and just slightly fluffy. Keep the mixer on medium-low – we want to avoid incorporating too much air, which can cause the cheesecake to rise dramatically during baking and then collapse and crack as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the eggs one at a time, beating just until each is incorporated before adding the next. Then gently mix in the sour cream, vanilla extract, rose water, and ground cardamom. The rose water adds a delicate floral note that pairs beautifully with the warmth of the cardamom – but use it sparingly as it can quickly become overwhelming.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Finally, sprinkle the flour over the mixture and beat on low just until incorporated. The small amount of flour helps stabilize the cheesecake and gives it a slightly firmer texture. Pour this fragrant filling over your chilled base.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place your foil-wrapped springform pan in a large roasting tin. Pour hot water into the roasting tin until it reaches about halfway up the sides of the springform pan. This water bath (bain-marie) ensures gentle, even heat distribution for a perfectly smooth cheesecake without cracks or dryness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 1 hour to 1 hour and 15 minutes, until the edges are set but the center still has a slight wobble when you gently shake the pan. The cheesecake will continue to set as it cools. If you see it starting to brown too quickly, you can loosely cover the top with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This slow cooling process prevents the dramatic temperature change that can cause the surface to crack. Then remove from the oven and water bath and cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the topping, whisk together the sour cream, caster sugar, and rose water until smooth. Spread this mixture over the cooled cheesecake, creating a thin, even layer. This not only adds another dimension of flavor but also helps cover any minor imperfections on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the cheesecake for at least 6 hours, but preferably overnight. This resting period allows the flavors to meld and intensify, particularly the aromatic cardamom and delicate rose notes, while also ensuring the perfect sliceable texture.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Just before serving, carefully run a warm knife around the edge of the cheesecake and release the springform ring. Transfer to a serving plate, then decorate with a sprinkling of dried rose petals and a light dusting of ground cardamom for a beautiful finish that hints at the flavors within. For the cleanest slices, dip your knife in hot water and wipe dry between cuts.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cardamom Rose Cheesecake?

This exotic cheesecake requires digestive biscuits, butter, cream cheese, eggs, sour cream, sugar, cardamom, rose water, vanilla extract, flour and dried rose petals for decoration. The cardamom and rose water are the signature flavourings that create its distinctive taste.

How to cook Cardamom Rose Cheesecake at home?

Learn how to cook Cardamom Rose Cheesecake by creating a cardamom-infused biscuit base, then preparing a cream cheese filling with rose water and cardamom. Bake in a water bath at 160°C for about 75 minutes until set but slightly wobbly in the centre, then cool slowly to prevent cracks before chilling overnight for the best texture and flavour development.

Why is a water bath important when baking cheesecake?

A water bath (bain-marie) provides gentle, even heat distribution around the cheesecake, preventing the edges from cooking too quickly while the centre remains raw. This technique produces a silky-smooth texture, prevents cracks, and helps the cheesecake rise evenly without drying out during the long baking process.

Can I substitute rose water in a floral cheesecake recipe?

Yes, you can substitute rose water with orange blossom water for a different floral note, or vanilla extract for a more classic flavour. If using rose essence instead of rose water, reduce the amount by half as it's more concentrated. Always add floral ingredients gradually to taste—they can quickly become overpowering.

How do I prevent my cheesecake from cracking?

To prevent cracks, avoid overbeating the filling (which incorporates too much air), always use room temperature ingredients, bake in a water bath, and cool the cheesecake gradually in the turned-off oven with the door slightly ajar. Don't overbake—the centre should still have a slight wobble when you remove it from the oven.

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This best easy baking recipe creates a luxuriously smooth cheesecake with a buttery biscuit base and fragrant filling that will transport your taste buds to another world.", "prepTime": "PT30M", "cookTime": "PT1H15M", "totalTime": "PT7H45M", "keywords": "cardamom rose cheesecake, floral cheesecake, Middle Eastern dessert, exotic dessert, spiced cheesecake", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "Middle Eastern", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "34 g", "proteinContent": "6 g", "fatContent": "26 g", "saturatedFatContent": "15 g", "cholesterolContent": "120 mg", "sodiumContent": "240 mg", "sugarContent": "26 g", "servingSize": "1 serving" }, "recipeIngredient": [ "200g digestive biscuits (or graham crackers)", "100g unsalted butter, melted", "1 tbsp granulated sugar", "1/2 tsp ground cardamom", "600g full-fat cream cheese, at room temperature", "150g caster sugar", "3 large eggs, at room temperature", "200ml sour cream", "1 tsp vanilla extract", "2 tsp rose water (or rose essence)", "2 tsp ground cardamom", "2 tbsp plain flour", "200ml sour cream (for topping)", "2 tbsp caster sugar (for topping)", "1/2 tsp rose water (for topping)", "Dried rose petals, for decoration", "A pinch of ground cardamom, for dusting" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare the pan", "text": "Preheat your oven to 160°C (140°C fan/325°F). 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Chill the base in the refrigerator for at least 20 minutes to set while you prepare the filling." }, { "@type": "HowToStep", "name": "Beat cream cheese", "text": "In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the cream cheese on medium-low speed until completely smooth with no lumps, about 2-3 minutes. Scrape down the sides of the bowl frequently. Starting with room temperature cream cheese is essential for achieving that silky-smooth texture without overbeating, which can incorporate too much air and cause cracks." }, { "@type": "HowToStep", "name": "Add sugar", "text": "Add the caster sugar gradually and beat for another 2 minutes until the mixture is smooth and just slightly fluffy. Keep the mixer on medium-low – we want to avoid incorporating too much air, which can cause the cheesecake to rise dramatically during baking and then collapse and crack as it cools." }, { "@type": "HowToStep", "name": "Add remaining ingredients", "text": "Add the eggs one at a time, beating just until each is incorporated before adding the next. Then gently mix in the sour cream, vanilla extract, rose water, and ground cardamom. The rose water adds a delicate floral note that pairs beautifully with the warmth of the cardamom – but use it sparingly as it can quickly become overwhelming." }, { "@type": "HowToStep", "name": "Add flour and pour", "text": "Finally, sprinkle the flour over the mixture and beat on low just until incorporated. The small amount of flour helps stabilize the cheesecake and gives it a slightly firmer texture. Pour this fragrant filling over your chilled base." }, { "@type": "HowToStep", "name": "Prepare water bath", "text": "Place your foil-wrapped springform pan in a large roasting tin. Pour hot water into the roasting tin until it reaches about halfway up the sides of the springform pan. This water bath (bain-marie) ensures gentle, even heat distribution for a perfectly smooth cheesecake without cracks or dryness." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 1 hour to 1 hour and 15 minutes, until the edges are set but the center still has a slight wobble when you gently shake the pan. The cheesecake will continue to set as it cools. If you see it starting to brown too quickly, you can loosely cover the top with aluminum foil." }, { "@type": "HowToStep", "name": "Cool gradually", "text": "Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This slow cooling process prevents the dramatic temperature change that can cause the surface to crack. Then remove from the oven and water bath and cool completely at room temperature." }, { "@type": "HowToStep", "name": "Make topping", "text": "For the topping, whisk together the sour cream, caster sugar, and rose water until smooth. Spread this mixture over the cooled cheesecake, creating a thin, even layer. This not only adds another dimension of flavor but also helps cover any minor imperfections on the surface." }, { "@type": "HowToStep", "name": "Refrigerate", "text": "Refrigerate the cheesecake for at least 6 hours, but preferably overnight. This resting period allows the flavors to meld and intensify, particularly the aromatic cardamom and delicate rose notes, while also ensuring the perfect sliceable texture." }, { "@type": "HowToStep", "name": "Decorate and serve", "text": "Just before serving, carefully run a warm knife around the edge of the cheesecake and release the springform ring. Transfer to a serving plate, then decorate with a sprinkling of dried rose petals and a light dusting of ground cardamom for a beautiful finish that hints at the flavors within. For the cleanest slices, dip your knife in hot water and wipe dry between cuts." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Priya Malhotra", "datePublished": "2024-04-12", "reviewBody": "The cardamom and rose water combination is absolute perfection! The flavors transported me back to my grandmother's kitchen in Delhi. The texture was silky smooth and the recipe instructions were so detailed that even this baking novice created something spectacular.", "name": "Divine floral notes, not overpowering!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Angelopoulos", "datePublished": "2024-04-15", "reviewBody": "I've tried many cheesecake recipes but this one takes the crown! The water bath technique worked brilliantly and produced the creamiest texture. The cardamom adds such a wonderful warmth that complements the delicate rose perfectly. My Greek family couldn't get enough!", "name": "Best cheesecake I've ever attempted!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Khoury", "datePublished": "2024-04-18", "reviewBody": "This cheesecake is a masterpiece! The flavor combination is so reminiscent of my Lebanese heritage but with a modern twist. I appreciated the detailed instructions about not overbeating the batter - it resulted in the perfect texture. The rose petals on top made it look as beautiful as it tasted.", "name": "Cardamom-rose combo is genius!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Zhang", "datePublished": "2024-04-20", "reviewBody": "Worth every minute of preparation! I was nervous about using rose water as it can be overwhelming, but the proportions in this recipe are perfect. The texture was so silky and smooth - I've never achieved this with other cheesecakes. My dinner guests were absolutely stunned by both the presentation and taste.", "name": "Silky texture worth every minute!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-22", "reviewBody": "I made this for my sister's birthday and everyone begged for the recipe! The detailed instructions about cooling it gradually in the oven made all the difference - not a single crack on the surface. The balance of cardamom and rose is exquisite without being perfumey. This will definitely be my go-to impressive dessert from now on!", "name": "My new signature dessert!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/cardamom-rose-cheesecake-recipe" }
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