Recipe courtesy of Sasha Perl-Raver

New York Cheesecake with Rose Petal Syrup

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  • 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
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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


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


  1. 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. 
  2. Preheat oven to 275 degrees F. 
  3. 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. 
  4. 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.