Rose cheesecake is a delicate and fragrant dessert that blends the classic richness of cheesecake with the floral elegance of rose. This dessert is perfect for special occasions, offering a unique flavor profile that is both creamy and subtly aromatic. The infusion of rosewater adds a touch of sophistication, making it a standout dish for gatherings or a romantic treat.
Why You’ll Love This Recipe
- Elegant Flavor – The combination of creamy cheesecake and floral rosewater creates a refined and unique taste.
- Perfect for Special Occasions – Its beautiful presentation and delicate aroma make it ideal for celebrations.
- Customizable – You can adjust the level of rose flavor to suit your preference.
- Rich and Creamy – The smooth texture of the cheesecake pairs perfectly with a buttery crust.
- Visually Stunning – A garnish of edible rose petals enhances the aesthetic appeal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Graham crackers or digestive biscuits
- Unsalted butter, melted
- Cream cheese, softened
- Granulated sugar
- Eggs
- Heavy cream
- Rosewater
- Vanilla extract
- Cornstarch or flour
- Pink food coloring (optional)
- Edible rose petals (for garnish)
Directions
-
Prepare the Crust
- Crush the graham crackers or biscuits into fine crumbs.
- Mix with melted butter and press firmly into the base of a springform pan.
- Chill in the refrigerator while preparing the filling.
-
Make the Cheesecake Filling
- Beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently to avoid overbeating.
- Stir in heavy cream, rosewater, vanilla extract, and cornstarch (or flour).
- If using, add a drop of pink food coloring for a subtle rose hue.
-
Bake the Cheesecake
- Pour the filling over the prepared crust.
- Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes or until the center is just set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
-
Chill and Serve
- Refrigerate for at least 4 hours or overnight to set completely.
- Garnish with edible rose petals before serving.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Chilling Time: 4+ hours
- Total Time: ~5 hours
Variations
- Gluten-Free Version – Use gluten-free cookies for the crust.
- Vegan Option – Replace cream cheese with a dairy-free alternative and use flax eggs.
- Stronger Rose Flavor – Add extra rosewater, but be cautious as it can become overpowering.
- Chocolate Rose Cheesecake – Swirl in melted white chocolate for added richness.
- Nutty Crust – Mix crushed almonds or pistachios into the crust for extra texture.
Storage/Reheating
- Refrigeration – Store leftover cheesecake in an airtight container for up to 5 days.
- Freezing – Wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating – Cheesecake is best enjoyed cold, but if needed, allow it to come to room temperature for about 20 minutes before serving.
FAQs
How strong is the rose flavor in this cheesecake?
The rose flavor is subtle but noticeable. You can adjust the amount of rosewater to suit your preference.
Can I use dried rose petals for garnish?
Yes, ensure they are food-grade and free from pesticides.
What can I use instead of graham crackers for the crust?
Digestive biscuits, shortbread cookies, or a nut-based crust work well.
Can I make this cheesecake ahead of time?
Yes, it’s best made a day in advance to allow the flavors to develop fully.
What if I don’t have rosewater?
You can use rose syrup, but adjust the sugar level accordingly.
How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and bake in a water bath for even cooking.
Can I make this cheesecake without an oven?
Yes, try a no-bake version using gelatin to set the filling.
Is pink food coloring necessary?
No, it’s optional and only for aesthetic purposes.
Can I use a different floral extract?
Yes, lavender or orange blossom water can be good alternatives.
What’s the best way to slice cheesecake cleanly?
Use a hot knife, wiping it clean between slices for smooth cuts.
Conclusion
Rose cheesecake is a luxurious and elegant dessert that combines creamy richness with a floral touch. Perfect for special occasions, this cheesecake not only tastes divine but also looks stunning with its delicate pink hue and edible rose garnish. Whether you enjoy it as a romantic treat or a centerpiece for gatherings, this recipe will surely impress.
Print
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern
Description
This rose cheesecake is a light and floral dessert with a delicate rose flavor, a buttery graham cracker crust, and a creamy, no-bake filling topped with whipped cream and edible rose petals.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
For the filling:
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 2 tbsp rose water
- Few drops of pink food coloring (optional)
For garnish:
- 1/2 cup whipped cream
- Edible rose petals
Instructions
- Prepare crust: Mix graham cracker crumbs with melted butter. Press into a pan and chill.
- Make filling: Beat cream cheese, sugar, rose water, and food coloring until smooth.
- Whip cream: In a separate bowl, whip heavy cream until stiff peaks form, then fold into the filling.
- Assemble & chill: Spread the filling over the crust and refrigerate for at least 4 hours.
- Decorate & serve: Top with whipped cream and edible rose petals before serving.
Notes
- Use dried rose petals for a more decorative touch.
- Adjust the amount of rose water to taste.
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