| 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 |
| 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1006 |
| Total Fat | 63 g |
| Saturated Fat | 36 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 1 g |
| Sugar | 68 g |
| Protein | 11 g |
| Cholesterol | 277 mg |
| Sodium | 491 mg |
| Serving Size | 1 of 10 servings |
| Calories | 1006 |
| Total Fat | 63 g |
| Saturated Fat | 36 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 1 g |
| Sugar | 68 g |
| Protein | 11 g |
| Cholesterol | 277 mg |
| Sodium | 491 mg |
Reviews
Very good flavor but baking time is off by quite a bit. The first time I made it the center was not cooked. The third time I made it I baked it for 1 hour 15 minutes at 300 degrees, then let it stay in the oven with the door closed for another 1 hour 15 minutes. This resulted in the cheesecake being cooked through and set up. Did not make the rose petal sauce so no comment on that. Did not serve with any kind of sauce. Makes a very good New York cheesecake.