Salted Caramel Rose Cheesecake

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Shortbread Base

• 8 ounces of shortbread cookies, crushed
• 4 tablespoons of unsalted butter, melted
• 1/4 cup of granulated sugar

Salted Caramel Filling

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup of sour cream
• 1 cup of granulated sugar
• 4 large eggs
• 1/3 cup of salted caramel sauce
• 1/2 teaspoon of salt

Rose Topping

• 1/2 cup of heavy cream
• 1/4 cup of granulated sugar
• 1 tablespoon of rose water
• 1 tablespoon of cornstarch
• 1/4 cup of water

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with unsalted butter.
2. In a medium mixing bowl, combine the shortbread cookies, melted butter, and granulated sugar. Mix until well combined. Press the mixture onto the bottom of the prepared pan.
3. Place the pan in the oven and bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy.
5. Add the sour cream and beat until combined.
6. Add the granulated sugar and beat until well combined.
7. Add the eggs, one at a time, beating well after each addition.
8. Add the salted caramel sauce and salt and beat until well combined.
9. Pour the filling onto the cooled crust and spread it evenly.
10. Bake the cheesecake for 50-55 minutes or until the edges are set and the center is slightly jiggly.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. In a small saucepan, combine the heavy cream, granulated sugar, and rose water. Whisk until well combined.
13. In a separate small bowl, whisk the cornstarch and water together until smooth. Add the cornstarch mixture to the saucepan and whisk until well combined.
14. Heat the saucepan over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Cook for an additional 1-2 minutes or until the mixture is thick and glossy.
15. Pour the rose topping onto the cooled cheesecake and spread it evenly.
16. Cover the cheesecake with plastic wrap and chill for at least 4 hours or overnight.
17. Serve chilled and enjoy!