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

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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New York Cheesecake with Rose Petal Syrup

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