Rose Petal Cheesecake
 
Makes 1 (9-inch) cheesecake
Ingredients
  • Crust:
  • 1 cup graham cracker crumbs
  • ¼ cup rose petals
  • 2 tablespoons granulated sugar
  • ¼ cup butter, melted
  • Filling:
  • 4 (8-ounce) packages cream cheese, softened
  • 1¾ cups granulated sugar
  • 7 large eggs
  • 3 (8-ounce) cartons sour cream
  • 2 teaspoons lemon zest
  • Garnish: edible roses, rose petals
Instructions
  1. Preheat oven to 300°. Spray a 9-inch springform pan with baking spray with flour.
  2. For crust: In the work bowl of a food processor, combine cracker crumbs, rose petals, and sugar. Process until rose petals are finely ground. Add melted butter, and process until combined. Press mixture into bottom of prepared pan.
  3. Bake for 10 minutes. Let cool completely.
  4. For filling: In a large bowl, beat cream cheese and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating just until combined after each addition. Stir in sour cream and lemon zest. Pour filling over prepared crust.
  5. Bake for 1 hour and 25 minutes. Turn off oven, and leave cheesecake in oven, with door closed, for 4 hours. Remove from oven, and let cool completely on a wire rack. Run a knife around edges of cheesecake to release sides. Cover and refrigerate for at least 8 hours before serving. Garnish with edible roses and rose petals, if desired.
Recipe by Victoria at https://victoriamag.com/rose-petal-cheesecake-recipe/