New York Cheesecake with Rose Petal Syrup |
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Prep Time: 15 Minutes Cook Time: 130 Minutes |
Ready In: 145 Minutes Servings: 8 |
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Ingredients:
2 cups highly scented edible, organic rose petals, thoroughly washed, with buds snipped from bitter white base |
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 |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
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.
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