New York Cheesecake with Rose Petal Syrup
- Total:
- 3 hr 55 min
- Prep:
- 15 min
- Inactive:
- 1 hr 30 min
- Cook:
- 2 hr 10 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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