Rose and Raspberry Cheesecake
Rose and Raspberry Cheesecake is a dessert that embodies elegance, romance, and indulgence. Combining the subtle floral notes of rose with the tangy sweetness of raspberries, this cheesecake is a treat for both the palate and the eyes.
Ingredients
- For the Crust:
- 2 cups graham crackers crushed
- 1/2 cup unsalted butter melted
- 2 tbsp sugar
- For the Filling:
- 16 oz cream cheese
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp rosewater
- 1/2 cup sour cream
- For the Glaze:
- 1 cup raspberries
- 1/4 cup sugar
- 2 tbsp water
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven to 350°F. Mix crust ingredients and press into a pan. Bake for 10 minutes.
- Beat cream cheese and sugar. Add eggs, vanilla, and rosewater. Pour over crust.
- Bake in a water bath for 50-60 minutes. Chill for 4 hours.
- Cook raspberries, sugar, and water. Strain and thicken with cornstarch slurry.
- Pour glaze over cheesecake and garnish with raspberries and rose petals.
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