Recipe courtesy of Sasha Perl-Raver

New York Cheesecake with Rose Petal Syrup

Name: New York Cheesecake with Rose Petal Syrup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H10M0.000S
Total time: P0Y0M0DT3H55M0.000S
Yield: 8 to 12 servings
Ingredients: 2 cups highly scented edible, organic rosepetals, thoroughly washed, with buds snipped from bitter whitebase; 1 cup sugar; 2 tablespoons rose water; 2 teaspoons lemon juice; 2 cups graham cracker crumbs; 1/2 cup granulated sugar; Pinch salt; 1/2 cup unsalted butter, melted; 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; 1 cup sour cream; 2 tablespoons powdered sugar; 1 lemon, zested; 1/2 teaspoon vanilla extract

Getting reviews...

Level: Easy
Total: 3 hr 55 min

Prep: 15 min
Inactive: 1 hr 30 min
Cook: 2 hr 10 min

Yield: 8 to 12 servings

Save Recipe

Ingredients

Rose Petal Syrup:

2 cups highly scented edible, organic rosepetals, thoroughly washed, with buds snipped from bitter whitebase

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

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.

My Private Notes

Add a Note

Show: Private Chefs of Beverly Hills

Episode: Seance Sautee

Categories:

Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Now Playing

Whole Cauliflower Wellington 01:09

Herb butter and mushrooms complement the cauliflower in this main dish.

Get the Recipe

Now Playing

Baked Brie Bread Bowl 00:59

This cheesy cranberry bread bowl has built-in dippers.

Get the Recipe

Now Playing

Peanut Butter Molten Bundt 00:44

This decadent chocolate bundt cake is filled with molten peanut butter.

Get the Recipe

Now Playing

Chicken and Dumplings 04:08

Roasted chicken adds big flavor to Tyler's Chicken and Dumplings.

Now Playing

Ree's Perfect Pot Roast 04:14

Lots of trial and error went into the recipe for Ree's Perfect Pot Roast.

Get the recipe

Now Playing

Giant Peanut Butter Cookie 00:59

Win the next cookie swap with this gigantic cookie-cake.

Get the Recipe

1 - 3 of 6 videos

Looking for Something Else?

Healthy Highly Rated 5 Ingredients or less Surprise Me