Ingredients
Directions
- 1
Preheat oven to 350F and line bottom of 7x3in springform pan with parchment paper.
- 2
Crush up graham crackers and pistachios. Mix with sugar and butter.
- 3
Press graham cracker mix into pan and bake for 10 mins. Then, lower the oven temp to 325F.
- 4
Cream together the cream cheese, sugar, pistachio butter, greek yogurt, and salt for 2-3 mins until smooth and no lumps.
- 5
Add in the 3 eggs, stirring slowly to avoid adding too much air.
- 6
Pour batter onto graham cracker crust.
- 7
Place the pan in a water bath and bake at 325F for 1hr -1hr 10mins til the sides are firm and center is slightly wobbly.
- 8
Cool for a few hours.
- 9
Prep rose water whipped cream by beating cream, rose water, and powdered sugar til medium stiffness.
Notes
Note: I prefer to use a slightly larger cake pan vs aluminum foil for the water bath. This prevents water leaking in
