Divine Rose Cheesecake Recipe

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/2 cup unsalted butter, melted

New York-style Filling

• 4 (8 oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract

Rose Topping

• 1/2 cup rose water
• 1/2 cup white sugar
• 1/4 cup cornstarch
• 1 (8 oz) container of Norman's Kosher Cholov Yisroel Cream Cheese, softened

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined.
3. Press mixture onto the bottom of a 9-inch springform pan.
4. Bake for 10 minutes and let it cool completely.
5. Lower oven temperature to 325°F (165°C).
6. In a large bowl, beat the cream cheese and sugar until smooth.
7. Add milk, eggs, sour cream, and vanilla extract. Mix until everything is well combined and the batter is smooth.
8. Pour the filling onto the cooled crust and smooth the top.
9. Bake for 1 hour or until the center is almost set.
10. Let the cheesecake cool in the oven for 1 hour with the door slightly open.
11. Remove and chill for at least 4 hours or overnight.
12. In a small saucepan, combine rose water, sugar, and cornstarch. Cook over medium heat until the mixture thickens, stirring constantly.
13. Add the softened cream cheese and mix until smooth.
14. Let the mixture cool in the fridge for at least 30 minutes.
15. Spoon the rose topping over the chilled cheesecake and spread evenly with a spatula.
16. Serve cold and enjoy the heavenly combination of creamy cheese filling and fragrant rose topping!