Heavenly Rose Cheesecake Recipe

this image was generated using AI technology

Ingredients:

• 1 cup of Hemp Hearts
• 2 tbsp of melted coconut oil
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1/2 cup of granulated sugar
• 2 eggs
• 1/4 cup of rose water
• 1 tsp of rose extract
• 1/2 cup of sour cream
• 1/2 cup of heavy cream
• 1 tbsp of cornstarch
• 1/2 cup of raspberry jam
• 1/4 cup of water
• Pink food coloring (optional)

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the Hemp Hearts until they become fine crumbs. Add melted coconut oil and pulse until combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake it in the preheated oven for 10 minutes, then let it cool down.
4. Reduce the oven temperature to 325°F.
5. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. Mix in rose water, rose extract, sour cream, heavy cream, and cornstarch until well combined.
8. If desired, add a drop or two of pink food coloring to achieve a light pink color.
9. Pour the mixture onto the Hemp Hearts crust and smooth out the top.
10. Bake for 50-55 minutes or until the edges are lightly browned and the center is set.
11. Let it cool down at room temperature, then chill in the fridge for at least 3 hours or overnight.
12. In a small saucepan, heat raspberry jam and water over low heat until it becomes a thin syrup.
13. Pour the syrup over the top of the cheesecake and spread it out with a spatula.
14. Refrigerate the cheesecake for another hour.
15. Serve chilled and enjoy your Heavenly Rose Cheesecake!