Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup rose water
- 1/4 cup all-purpose flour
- Pink food coloring (optional)
- Edible rose petals (optional)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Piping bag and tip (optional)
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a separate mixing bowl, beat the cream cheese and 1 cup sugar with an electric mixer until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the heavy cream, vanilla extract, rose water, and flour until well combined. Add a few drops of pink food coloring if desired.
7. Pour the cheesecake mixture over the crust in the springform pan.
8. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours, or overnight.
10. To decorate, pipe a crown shape onto the top of the cheesecake using a piping bag and tip. Alternatively, you can arrange edible rose petals into a crown shape.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
325°F (160°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 490
Fat: 36g
Carbohydrates: 36g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Rose water can be substituted with rose syrup or rose essence.
- Heavy cream can be substituted with sour cream or Greek yogurt.
Variations:
- Add 1/4 cup of chopped pistachios to the cheesecake mixture for a nutty flavor.
- Use a chocolate cookie crust instead of graham cracker crumbs for a chocolatey twist.
- Top the cheesecake with fresh berries or a berry compote for a fruity touch.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before slicing to ensure clean cuts.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
The cheesecake can be served chilled or at room temperature. Do not microwave.
Presentation ideas:
Serve the cheesecake on a cake stand or platter. Top with a crown of edible rose petals or piped frosting.
Garnishes:
Edible rose petals, fresh berries, whipped cream, or chocolate shavings.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or frosting to hide the imperfections.
- If the cheesecake is too soft, bake it for an additional 10-15 minutes.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils before handling food.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC. The modern version of cheesecake originated in New York City in the 1900s.
Flavor profiles:
The Rose Crown Cheesecake has a creamy and tangy cheesecake filling with a subtle floral flavor from the rose water. The graham cracker crust adds a sweet and crunchy texture.
Serving suggestions:
Serve the Rose Crown Cheesecake as a dessert for a special occasion or as a sweet treat for afternoon tea.
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