Ricotta cheesecake with rose, cardamom and pistachios

Ingredients
• ¾ cup raw unsalted pistachios
• ½ tbsp unsalted butter
• ½ cup sugar
• 2 tsp all-purpose flour
• 1 tsp ground cardamom
• 1 (15 oz) container full-fat ricotta cheese
• 1 tsp rose essence
• 3 large eggs (room temperature)
• 2-3 drops red food coloring (optional)
• 1 tbsp sliced pistachios (for garnish, optional)

Instructions

1. Prep the Crust: Line a 7-inch cake pan with parchment. Pulse pistachios and butter until crumbly. Press into the pan and freeze while preparing the batter.
2. Make the Batter: In a bowl, combine sugar, flour, and cardamom. Stir in ricotta and rose essence. Add eggs one at a time, mixing gently. Swirl in food coloring (if using).
3. Cook in Instant Pot: Pour batter into the crust. Cover with a paper towel and foil. Pressure cook on high for 40 minutes. Let the pressure release naturally.
4. Cool & Serve: Remove the pan, let cool, then refrigerate for 4+ hours. Garnish with sliced pistachios and serve cold!