ROSE-PETAL SYRUP
This syrup can be used to flavor our Rose-Petal Gin Fizz, or it can be mixed with sparkling water, drizzled over fruit, or mixed into whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 cups
Number Of Ingredients 2
Steps:
- Gently swirl rose petals with your hands in a bowl of cold water to clean. Transfer to paper towels to drain.
- Bring 5 cups water, the petals, and sugar to a boil in a medium saucepan. Remove from heat; let steep, covered, 1 hour. Pour syrup through a fine sieve set over a bowl; let cool. Refrigerate, covered, until ready to use, up to 1 week.
NEW YORK CHEESECAKE WITH ROSE PETAL SYRUP
Provided by Food Network
Categories dessert
Time 3h55m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- In a small saucepan over medium heat, add the rose petals, sugar, rose water and lemon juice and bring to a boil. Cook until a thick pink syrup forms, about 10 minutes. Refrigerate until ready to use.
- Preheat oven to 275 degrees F.
- In a large bowl, add all of the graham cracker crust ingredients together and press it into the bottom and 1-inch up the sides of a springform pan. Refrigerate at least 15 minutes while making the cheesecake filling. Beat all of the filling ingredients together in a medium bowl and pour it over the graham cracker crust.
- Bake cheesecake for 1 hour. Turn the oven off and leave the cheesecake in oven, with the door closed, for 1 additional hour. Remove the cheesecake from the oven and chill thoroughly. Before serving, beat together the sour cream, sugar, lemon zest and vanilla. In a small bowl. Smooth the sour cream mixture over the top of the cheesecake. Cut into slices and garnish each with rose petal syrup.
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