Rose Petal Cheesecake

Rose Petal Cheesecake

Dessert ends the soirée on a sweet note. The lighthearted Rosen aus dem Süden (Roses from the South), a waltz by Austrian virtuoso Johann Strauss II, inspires Rose Petal cheesecake, a creamy delight with tantalizing hints of lemon.

Rose Petal Cheesecake
Makes 1 (9-inch) cheesecake
  • Crust:
  • 1 cup graham cracker crumbs
  • ¼ cup rose petals
  • 2 tablespoons granulated sugar
  • ¼ cup butter, melted
  • Filling:
  • 4 (8-ounce) packages cream cheese, softened
  • 1¾ cups granulated sugar
  • 7 large eggs
  • 3 (8-ounce) cartons sour cream
  • 2 teaspoons lemon zest
  • Garnish: edible roses, rose petals
  1. Preheat oven to 300°. Spray a 9-inch springform pan with baking spray with flour.
  2. For crust: In the work bowl of a food processor, combine cracker crumbs, rose petals, and sugar. Process until rose petals are finely ground. Add melted butter, and process until combined. Press mixture into bottom of prepared pan.
  3. Bake for 10 minutes. Let cool completely.
  4. For filling: In a large bowl, beat cream cheese and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating just until combined after each addition. Stir in sour cream and lemon zest. Pour filling over prepared crust.
  5. Bake for 1 hour and 25 minutes. Turn off oven, and leave cheesecake in oven, with door closed, for 4 hours. Remove from oven, and let cool completely on a wire rack. Run a knife around edges of cheesecake to release sides. Cover and refrigerate for at least 8 hours before serving. Garnish with edible roses and rose petals, if desired.

To find more botanical and musically inspired recipes, see “A Note of Floral Beauty” in the March/April 2019 issue, available at

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