Hibiscus & Rosewater Cheesecake w/ Pistachio Kataifi Crust

Escape the ordinary with this stunningly floral and delicately sweet cheesecake, featuring a tart hibiscus and fragrant rosewater filling nestled in a crispy, nutty pistachio kataifi crust. An elegant dessert that's as beautiful as it is delicious.

    Prepare to fall in love with a cheesecake unlike any other! Today, we're stepping into a world of floral elegance and delightful textures with this Hibiscus & Rosewater Cheesecake. If you're looking for a showstopper dessert that tastes as magical as it looks, you've found it.

    Forget standard graham cracker crusts – we're using delicate, shredded kataifi pastry (think shredded phyllo!) tossed with butter and crunchy pistachios, baked until unbelievably crisp and golden. It provides the most amazing textural contrast to the creamy filling.

    And that filling! Oh, the filling. It's infused with the bright, tart flavor of hibiscus tea, which also lends it a gorgeous natural pink hue, complemented by the subtle, romantic fragrance of rosewater. It’s a flavor combination that feels sophisticated and refreshing, sweet but not overly so, with a smooth, velvety texture that melts in your mouth.

    Making this cheesecake is an experience in itself – working with the kataifi pastry is fun, and the aroma filling your kitchen as it bakes is simply divine. It's the perfect dessert for a special occasion, afternoon tea, or anytime you want to treat yourself and your guests to something truly memorable. The combination of crisp, nutty, creamy, tart, and floral is a journey for the taste buds!

Recipe: Hibiscus & Rosewater Cheesecake with Pistachio Kataifi Crust

Yields: 10-12 servings Prep time: 45 minutes Cook time: 60-75 minutes Chill time: At least 6 hours (preferably overnight)

Ingredients:

• For the Pistachio Kataifi Crust:
  • 8 oz (about half a 1lb box) Kataifi pastry, thawed according to package directions
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/3 cup shelled pistachios, finely chopped
  • 3 tablespoons granulated sugar
• For the Hibiscus & Rosewater Filling:
  • 1/2 cup boiling water
  • 4 hibiscus tea bags (or 2 tablespoons loose dried hibiscus flowers)
  • 24 oz (three 8-oz packages) full-fat cream cheese, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 cup sour cream or full-fat Greek yogurt, at room temperature
  • 1 tablespoon cornstarch
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons rosewater (adjust to taste, can be potent)
  • 1 teaspoon vanilla extract
  • Optional: 1-2 drops pink or red food coloring for enhanced color
• For Garnish (Optional):
  • Crushed pistachios
  • Dried edible rose petals
  • Light drizzle of honey or rose syrup

Equipment:

• 9-inch springform pan

Instructions:

1. Prepare the Hibiscus Infusion: Pour the boiling water over the hibiscus tea bags or loose flowers in a small bowl. Let steep for 15-20 minutes for a strong infusion. Strain (if using loose flowers) and discard the solids. Measure out 1/4 cup of the strong, cooled hibiscus tea concentrate. Set aside.
2. Prepare the Crust: Preheat oven to 350°F (175°C). Place the thawed kataifi pastry in a large bowl. Gently pull apart and fluff the strands with your fingers. Pour the melted butter over the kataifi and toss gently to coat evenly. Add the chopped pistachios and 3 tablespoons of sugar, tossing again to distribute.
3. Form and Bake the Crust: Press the kataifi mixture firmly and evenly onto the bottom and about 1 inch up the sides of the 9-inch springform pan. Bake for 15-20 minutes, or until the crust is golden brown and crisp. Remove from oven and let cool slightly on a wire rack while you prepare the filling. Keep the oven on.
4. Make the Filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until completely smooth and no lumps remain. Gradually beat in the 1 1/4 cups of granulated sugar until well combined and smooth. Scrape down the sides of the bowl.
5. Add Wet Ingredients: Beat in the sour cream (or Greek yogurt) and cornstarch until just combined. Add the eggs one at a time, beating on low speed just until each egg is incorporated. Be careful not to overmix once the eggs are added.
6. Add Flavorings: On low speed, gently stir in the reserved 1/4 cup hibiscus tea concentrate, the rosewater, and the vanilla extract. If using food coloring, add a drop or two now and mix gently until the desired color is achieved. The filling should be smooth and homogenous.
7. Assemble the Cheesecake: Pour the filling mixture carefully over the cooled kataifi crust in the springform pan. Smooth the top with an offset spatula.
8. Prepare for Baking (Optional Water Bath): For best results and to prevent cracking, use a water bath (bain-marie). Wrap the outside of the springform pan securely in a double layer of heavy-duty aluminum foil. Place the wrapped pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.  
9. Bake: Carefully transfer the roasting pan (with the cheesecake) into the preheated 350°F (175°C) oven. Bake for 60-75 minutes. The edges of the cheesecake should be set, and the center should still have a slight wobble when gently shaken.
10. Cool Slowly: Turn off the oven. Let the cheesecake cool in the closed oven for 1 hour. Then, crack the oven door open and let it cool in the oven for another hour. This slow cooling process helps prevent cracks.
11. Chill: Remove the cheesecake from the water bath (if used) and remove the foil. Let it cool completely to room temperature on a wire rack (about 1-2 hours). Once at room temperature, cover the cheesecake loosely with plastic wrap and transfer it to the refrigerator. Chill for at least 6 hours, but preferably overnight, until completely firm.
12. Serve: Once thoroughly chilled, carefully run a thin knife around the edge of the cheesecake before releasing the sides of the springform pan. Garnish with crushed pistachios and dried rose petals just before serving, if desired. Slice with a sharp, thin knife, wiping the blade clean between cuts.

Nutritional Estimate (per serving, approx. 1/12th of cake):

• Calories: 450-550 kcal
• Protein: 8-10g
• Fat: 30-40g (depending on fat content of dairy)
• Carbohydrates: 35-45g
• Sugar: 25-35g

(Note: These are estimates and can vary based on specific ingredients used.)

    Enjoy this unique and enchanting Hibiscus & Rosewater Cheesecake – it's a dessert experience you won't soon forget! Let me know if you give it a try!