New York Cheesecake with Rose Petal Syrup

Total Time:
3 hr 55 min
Prep:
15 min
Inactive:
1 hr 30 min
Cook:
2 hr 10 min

Yield:
8 to 12 servings
Level:
Easy

CATEGORIES
Ingredients
  • Rose Petal Syrup:
  • 2 cups highly scented edible, organic rose petals, thoroughly washed, with buds snipped from bitter white base
  • 1 cup sugar
  • 2 tablespoons rose water
  • 2 teaspoons lemon juice
  • Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • Pinch salt
  • 1/2 cup unsalted butter, melted
  • Filling:
  • 32 ounces cream cheese
  • 1 1/2 cups granulated sugar
  • 6 eggs
  • 1 lemon, zested and juiced
  • 1 teaspoon vanilla extract
  • 1/2 pint sour cream
  • 1/2 pint heavy cream
  • 2 tablespoons all-purpose flour
  • Topping:
  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1 lemon, zested
  • 1/2 teaspoon vanilla extract
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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.

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