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Ricotta Cheesecake with Rose Cardamom and Pistachios
Ingredients
  • ¾ cup raw unsalted pistachios
  • ½ tablespoon unsalted butter
  • ½ cup sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon ground cardamom
  • 1 container 15-ounces full-fat ricotta cheese
  • 1 teaspoon rose essence
  • 3 large eggs at room temperature
  • 2 or 3 drops red natural food coloring optional
  • 1 tablespoon raw unsalted pistachios thinly sliced, optional garnish
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