Rose Cheesecake
Ingredients:
* 1 cup graham cracker crumbs
* 1/4 cup sugar
* 1/4 cup butter, melted
* 1 envelope unflavored gelatin
* 1/4 cup rose water for melting the gelatin
* 1 (8 oz) package cream cheese, softened at room temperature
* 1/2 cup sugar
* 3/4 cup rose water (use double strength rose water if you like a stronger rose flavor) and milk mixture (roughly half milk & half rosewater)
* 1 cup whipping cream, whipped
* Frosted rose petals to decorate
Combine crumbs, sugar and butter, press onto bottom of 9-inch springform pan. Bake at 350 degree oven for about 10 minutes. Cool completely before use.
Soften gelatin in the rose water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed until well blended. Gradually add gelatin and milk, mixing until blended. Chill until just slightly thickened, fold in whipping cream. Pour over crust; chill until firm.
For frosted rose petals, brush rose petals with egg white and dip them in sugar. Leave petals on a rack until completely dry before use.
To decorate, just before serving, sprinkle some frosted rose petals around cake.
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