Run For The Roses Cheesecake
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Pecan1.25 cups
Sugar (superfine)3 tbsps
Unsalted Butter (melted)2 large
Egg1 tbsp
Pure Vanilla Extract4 tsps
Rose Water450 g
Strawberry (sliced)2 tbsps
Honey1 tbsp
Lemon Juice (fresh)Directions:
1
Preheat the oven to 350 degrees F
2
Spread the pecans on a baking sheet; bake until toasted, 6 to 8 minutes
3
Let cool, then transfer to a food processor
4
Add 1/4 cup sugar and pulse until coarsely ground
5
Drizzle the butter into the food processor and pulse until the mixture looks like wet sand
6
Press into the bottom of a 10-inch springform pan and bake until just beginning to brown, 10 to 12 minutes
7
Remove from the oven and set aside
8
Put 1 cup of water in a baking dish and place in the lower third of the oven
9
This will create a sauna effect for your cheesecake to bake in
10
Beat the cream cheese with a stand mixer until smooth
11
Add the remaining 1 cup sugar and mix until just combined, 2 to 3 minutes (don't overmix)
12
Using a rubber spatula, scrape down the sides of the bowl
13
Add the eggs, one at a time, scraping the bowl after each addition
14
Add the vanilla and 3 teaspoons rose water and mix until smooth, about 1 minute
15
Pour into the crust
16
Place on the middle oven rack (above the water bath) and bake until the center is just set but still jiggles, about 35 minutes
17
Turn off the oven; let the cheesecake cool with the oven door cracked, 1 hour
18
Remove from the oven, cover and refrigerate until cool, about 4 hours
19
Meanwhile, combine the strawberries, honey, lemon juice and the remaining 1 teaspoon rose water in a bowl
20
Cover and set aside while the cheesecake cools
21
Slice the cheesecake; top with the strawberries
22
Eat while cheering on your favorite horse! Photograph by Con Poulos