New York Cheesecake With Rose Petal Syrup Recipes

NEW YORK CHEESECAKE WITH ROSE PETAL SYRUP

Steps:

• 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.

NEW YORK CHEESECAKE

Steps:

• Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.
• Increase oven temperature to 475°F. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes.
• Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.
• Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
• Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.

ROSE CHEESECAKE TART

Steps:

• For the crust: Position a rack in center of the oven and preheat to 350 degrees F. Pulse the shortbread cookies and salt together in a food processor until fine crumbs form (you should have about 2 cups). Add the butter and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch tart pan and, using a measuring cup, press the crumbs firmly into the bottom and up the sides of the pan. Bake until the edges are lightly golden, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.
• For the filling: Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine, then set aside to soften, about 5 minutes. Microwave on high, stirring every 10 seconds, until completely melted.
• Combine the cream cheese, sour cream, sugar, vanilla, orange zest and salt in a food processor and process until the sugar has dissolved and no lumps remain. Add the melted gelatin and process until the gelatin is incorporated and the mixture is completely smooth.
• Pour the cream cheese mixture into the cooled crust and spread evenly with an offset spatula. Refrigerate, uncovered, until the cheesecake is just set but still soft, about 30 minutes.
• For the rose: Peel the mangoes using a vegetable peeler. With a very sharp knife, carefully cut each mango in half, tracing your knife around the pit. Slice the halves lengthwise as thinly as possible, about 1/8 inch thick. Halve the plums and remove the pits. Slice the halves as thinly as possible, about 1/8 inch thick.
• Fan out small stacks of about 6 to 7 mango slices into 8-inch-long strips. Arrange around the outer edge of the tart, leaning the slices upright against the crust. Overlap the strips slightly, making two rings of mango. Fan out a stack of about 6 to 7 slices of plum into 6-inch-long strips. Arrange the plum slices inside the innermost ring of mango, repeating with additional slices to create a ring of plums. Repeat with the remaining mango and plum slices creating alternating rings until you reach the center. Shingle 4 slices of mango to form a 4-inch-long strip; tightly roll it up and place it in the center of the cheesecake to create a rose bud.
• Refrigerate uncovered for at least 2 hours and up to 8 hours. Drizzle with honey before serving.