Rose Garden Cheesecake

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Shortbread Base

• 1 1/2 cups shortbread cookies, crushed
• 3 tablespoons unsalted butter, melted

Rose Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs, room temperature
• 1/4 cup heavy cream, room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons rose water
• 1-2 drops pink food coloring (optional)

Rose Topping

• 1/2 cup sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon rose water
• 1 drop pink food coloring (optional)

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together the crushed shortbread cookies and melted butter. Press mixture into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes then set aside to cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until light and fluffy. Add in the sugar and flour and mix until combined.
4. Beat in the eggs one at a time, making sure each has fully incorporated before adding the next.
5. Mix in the heavy cream, vanilla extract, rose water, and food coloring (if using) until smooth. Pour mixture over the cooled crust.
6. Bake for 40-45 minutes or until the cheesecake is set but still slightly jiggles when shaken.
7. While the cheesecake is baking, prepare the topping. In a small mixing bowl, mix together the sour cream, sugar, rose water, and food coloring (if using).
8. Remove the cheesecake from the oven and let it cool to room temperature. Spread the topping evenly over the cheesecake and return it to the oven for 5-7 minutes.
9. Remove the cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight before serving.