Raspberry Rose Cheesecake

Raspberry Rose Cheesecake

Ingredients:

Crust

• 1 box Simple Mills Honey Cinnamon Sweet Thins, crushed to fine crumbs (about a cup of crumbs)
• ⅓ cup butter, melted
• 3 Tbsp granulated cane sugar

Cheesecake

• 2 (8 oz) pkg neufatchel 
• ½ cup granulated cane sugar
• ½ cup Greek yogurt
• 1 cup frozen raspberries, thawed (juices reserved)
• 3 Tbsp rose water
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• 2 eggs, room temperature

Glaze

• 1 cup frozen raspberries 
• ¼ cup sugar
• 1 Tbsp lemon juice
• 1 Tbsp rose water
• 1 (6 oz) pkg fresh raspberries
• 1 cup strawberries, sliced

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter, a neutral oil, or cooking spray. 
2. In a medium bowl, stir together crumbs, butter, and sugar until fully combined. It will be the texture of wet sand. Press evenly into the bottom of the prepared pan with the bottom of a measuring cup.
3. Bake for 8-10 minutes in the preheated oven.  Cool.
4. Blend thawed raspberries and rose water in a blender until smooth. Set aside. 
5. In a large bowl on low speed, beat together cream cheese and sugar.
6. Beat in Greek yogurt, raspberry mixture, lemon juice, and vanilla until smooth.
7. Add eggs one at a time, continuing to beat on low until smooth and fully blended, scraping down the sides.
8. Pour into the springform pan over the crust, and bake for 50-55 minutes. Or until edges are set and puffy and center jiggles a little when shaken. Turn off the oven and crack the door. Allow to cool for an hour in the oven, and then cool completely on a rack. Cover tightly and refrigerate at least 4 hours to overnight before serving.
9. Add 1 cup frozen raspberries to a small saucepan with the sugar, lemon juice and rose water. Cook over medium heat for 10 minutes, mashing with the back of a spoon. Remove from heat and toss with fresh berries. Serve over the cheesecake. 

Serves 8

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