Rose Cheesecake with Caramel Macchiato Topping

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Graham Cracker Base

• 6 oz of crushed graham crackers
• 4 tablespoons of unsalted melted butter

Rose Filling

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 2/3 cup of granulated sugar
• 2 teaspoons of vanilla extract
• 2 teaspoons of rose water
• 4 large eggs, room temperature
• 1/3 cup of heavy cream

Caramel Macchiato Topping

• 1/2 cup of granulated sugar
• 1/4 cup of water
• 1/2 cup of heavy cream
• 2 tablespoons of unsalted butter
• 1/4 teaspoon of salt
• 1 teaspoon of instant coffee granules

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan with non-stick spray or butter.
2. Mix the crushed graham crackers and melted butter together in a bowl. Press mixture onto the bottom of a prepared pan. Bake crust for 10 minutes.
3. Beat the cream cheese, sugar, vanilla, and rose water together in a bowl until fluffy. Add eggs one at a time, mixing well after each addition. Add heavy cream and mix until just combined.
4. Pour the filling onto the crust. Bake for 45-50 minutes or until the center is almost set.
5. Remove the cheesecake from the oven and run a sharp knife around the edges. Leave the cheesecake to cool completely in the pan and then refrigerate for at least 4 hours or overnight.
6. For the topping, heat sugar and water in a saucepan over medium heat until sugar is dissolved.
7. Once dissolved, raise the heat to high and let the mixture boil until it turns dark amber in color, swirling the pan as needed.
8. Remove the pan from the heat and add the heavy cream, butter, and salt. Be careful as the mixture will bubble up.
9. Place the pan back on medium heat and whisk the mixture until smooth. Add instant coffee granules and whisk again.
10. Let the mixture cool down slightly before pouring over the chilled cheesecake.
11. Garnish with rose petals or coffee beans if desired.