As if encased in glass, blossoms fashioned from strawberry slices gleam from within citrus-kissed gelatin crowning our Rose Water Cheesecake.
Rose Water Cheesecake
Serves: 1 (9-inch) cheesecake
Ingredients
- Cheesecake:
- 2 cups finely ground butter cookie crumbs
- 1¼ cups granulated sugar, divided
- 5 tablespoons unsalted butter, melted
- 2 (8-ounce) packages cream cheese, room temperature
- 1 teaspoon vanilla extract
- 2 cups cold heavy whipping cream
- Topping:
- ½ cup cold water
- 2 (0.25-ounce) envelopes unflavored gelatin
- ¼ cup granulated sugar
- 2½ cups water
- 1½ teaspoons rose water
- 1 teaspoon lemon juice
- Fresh strawberries, very thinly sliced
- Fresh edible miniature rose petals
Instructions
- Preheat oven to 350°.
- For crust: In a medium bowl, combine cookie crumbs, ¼ cup sugar, and 3 tablespoons melted butter, adding up to another 1 tablespoon melted butter, just until mixture holds together when pressed in your hands. Press into bottom of a 9-inch springform pan. Bake until fragrant and set, about 10 minutes. Let cool completely in pan. Line inside edge of springform pan with parchment paper.
- For filling: In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, remaining 1 cup sugar, and vanilla extract at medium speed until sugar is dissolved. With mixer at low speed, slowly add cold cream. Pause mixer to thoroughly scrape down bottom and sides of bowl. Slowly increase mixer speed to medium high; beat until stiff peaks form.
- Spoon cream cheese mixture into pan, smoothing top with an offset spatula. Freeze until set, at least 1 hour.
- For topping: In a medium saucepan, combine ½ cup cold water and both gelatin packets. Let stand until gelatin has bloomed, 5 to 10 minutes. Add sugar and heat over low heat until gelatin and sugar have melted. Add 2½ cups water, rose water, and lemon juice, stirring until combined. Pour mixture into a large liquid measuring cup or bowl with a pouring spout, scooping away any air bubbles that surface. Refrigerate, stirring every 10 minutes, until mixture has thickened slightly and resembles a thin jam, about 40 minutes. If you have a kitchen torch, lightly torch top of gelatin to remove any bubbles.
- Meanwhile, arrange sliced strawberries on top of chilled cheesecake in round rose patterns, slightly overlapping slices and leaving at least a ¼-inch border along the edge. Using the back of a large serving spoon, carefully pour gelatin mixture over back of the spoon off to the side (not directly over arranged fruit), allowing mixture to flood top of chilled cheesecake. Top with petals and submerge into gelatin mixture, as desired. Chill cheesecake until gelatin has fully set, at least 3 hours. Refrigerate in an airtight container for up to 3 days.
