- 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
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.
