Rose Delight Cheesecake Recipe

Vanilla Wafer Base

• 1 1/2 cups vanilla wafers, crushed (about 45 wafers)
• 1/4 cup unsalted butter, melted

Rose Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 1/4 cup rose water
• 1 tsp vanilla extract
• 4 large eggs

Toasted Almonds Topping

• 1/2 cup almonds, sliced
• 2 tbsp unsalted butter
• 2 tbsp sugar

Preheat the oven to 350°F.

To make the crust, combine the crushed vanilla wafers and melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

To make the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese in a stand mixer at medium speed until creamy. Gradually add the sugar and beat until blended. Add the rose water and vanilla extract and beat until combined. Add the eggs, one at a time, and beat until just blended. Pour the mixture over the cooled crust.

Bake at 350°F for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Then, remove from the oven and let it cool completely on a wire rack.

To make the topping, melt the butter in a skillet over medium heat. Add the sliced almonds and sugar and stir until the mixture is golden brown. Sprinkle the almonds over the cooled cheesecake.

Refrigerate the cheesecake for at least 4 hours or overnight before serving. Enjoy your delicious Rose Delight Cheesecake!