Recipe courtesy of Sasha Perl-Raver
Episode: Seance Sautee
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Total:
3 hr 55 min
Active:
15 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

Rose Petal Syrup: 
Graham Cracker Crust:
Filling:
Topping:

Directions

In a small saucepan over medium heat, add the rose petals, sugar, rose water and lemon juice and bring to a boil. Cook until a thick pink syrup forms, about 10 minutes. Refrigerate until ready to use. 

Preheat oven to 275 degrees F. 

In a large bowl, add all of the graham cracker crust ingredients together and press it into the bottom and 1-inch up the sides of a springform pan. Refrigerate at least 15 minutes while making the cheesecake filling. Beat all of the filling ingredients together in a medium bowl and pour it over the graham cracker crust. 

Bake cheesecake for 1 hour. Turn the oven off and leave the cheesecake in oven, with the door closed, for 1 additional hour. Remove the cheesecake from the oven and chill thoroughly. Before serving, beat together the sour cream, sugar, lemon zest and vanilla. In a small bowl. Smooth the sour cream mixture over the top of the cheesecake. Cut into slices and garnish each with rose petal syrup.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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