Best Lady Roses Faux Pink Champagne Kissed Cheesecake Recipes

RUN FOR THE ROSES CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 6 to 8 minutes. Let cool, then transfer to a food processor. Add 1/4 cup sugar and pulse until coarsely ground. Drizzle the butter into the food processor and pulse until the mixture looks like wet sand. Press into the bottom of a 10-inch springform pan and bake until just beginning to brown, 10 to 12 minutes. Remove from the oven and set aside.
• Put 1 cup of water in a baking dish and place in the lower third of the oven. This will create a sauna effect for your cheesecake to bake in.
• Beat the cream cheese with a stand mixer until smooth. Add the remaining 1 cup sugar and mix until just combined, 2 to 3 minutes (don't overmix). Using a rubber spatula, scrape down the sides of the bowl. Add the eggs, one at a time, scraping the bowl after each addition. Add the vanilla and 3 teaspoons rose water and mix until smooth, about 1 minute. Pour into the crust. Place on the middle oven rack (above the water bath) and bake until the center is just set but still jiggles, about 35 minutes. Turn off the oven; let the cheesecake cool with the oven door cracked, 1 hour. Remove from the oven, cover and refrigerate until cool, about 4 hours.
• Meanwhile, combine the strawberries, honey, lemon juice and the remaining 1 teaspoon rose water in a bowl. Cover and set aside while the cheesecake cools.
• Slice the cheesecake; top with the strawberries. Eat while cheering on your favorite horse!

SOUR CREAM TOPPING FOR CHEESECAKE

Steps:

• 1. In a small bowl, add the room temerature sour cream, sugar, extract and lemon juice. Stir to blend flavors together. Then spread on top of cheesecake.
• 2. Leave cheesecake in oven after it has cooked with the oven turned off for 15 minutes, and door is slightly opened. Then add sour cream topping on top of cheesecake, and leave in oven for 45 minutes. Remove from oven to a wire rack and allow cake to cool completely.
• 3. Let cake cool completely at least 4 or 5 hours in fridge or over night, then add additional garnish like colored sugar crystals or your favorite fruit & or candies.
• 4. Slice serve and enjoy.

CORDON ROSE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Leave the ladyfingers attached and trim rounded bottoms so that you will have a ring of ladyfingers resembling a picket fence. Line the sides of the pan with the ladyfinger ring, rounded sides against the side of the pan. Add or trim if necessary to complete the ring. Line the bottom with more ladyfingers, rounded sides down, trimming as necessary to fill the spaces. Set aside. In a large mixing bowl, beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with a whisk beater. Beat in the cornstarch. Beat in the eggs, beating until smooth and scraping down the sides once or twice. Add the lemon juice and salt and beat until incorporated. Beat in the sour cream just until blended. (This can also be done in a food processor). Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1-inch of very hot water. Bake the cake in 350 degree oven for 45 minutes. After 25 minutes, cover loosely with foil to keep ladyfingers from over-browning. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with greased plastic wrap and refrigerate overnight. To unmold, wipe sides of pan several times with a towel run under hot water and wrung out. Arrange strawberries on top. If you have rinsed them, make sure they are thoroughly dry. In a small saucepan or microwave oven, heat the currant jelly until melted and bubbling. Strain it into a small cup and stir in the Chambord or water. Brush it onto berries.

LADY ROSE'S FAUX PINK CHAMPAGNE KISSED CHEESECAKE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. I used a 9X 9 springform Pan.
• 2. Add graham crackers and sugar to small bowl, then pour in melted butter, and mix together.
• 3. Pour crumbs into bottom of springform pan and with bottom of measuring cup press in pan and about 2 inches up the sides till firm and in place.
• 4. Bake in preheated 350 degree F. oven for 8 minutes, then allow to cool.
• 5. Reduce oven temperature to 325 degrees F. Fill kettle with water and bring to a boil. Save till needed.
• 6. When crust has cooled, line bottom of pan with double layer of aluminum foil, folding along side of pan.
• 7. Prepare cheesecake filling by adding cream cheese, pudding & pie filling,sugar,sour cream & kool aid in a large bowl. Beat till mixed
• 8. Crack 4 eggs and add one at a time to cream cheese mixture. Blend just till mixed.
• 9. Pour into prepared crust. Smooth top with spatula, and place cheesecake pan into a larger pan. Carefully add boiling water till it reaches about half way up sides of cheesecake pan.
• 10. Bake in preheated 325 degree oven for 50 minutes, then lower temperature to 300 degrees, and continue to bake for an additional 30 minutes.
• 11. Prepare topping by combining sour cream with sugar , extract, and lemon juice. Stir to blend. Turn oven off after 1 hour and 20 minutes, and leave door slightly ajar for 15 minutes.
• 12. Then spoon sour cream mixture over top of cake, leaving it inside oven for an additional 45 minutes. Remove from oven and allow to cool completely on wire rack. Cover with saran rack and refrigerate for at least 4 -5 hours, or preferably over night, before serving.
• 13. Top with your favorite garnish, I used 4 strawberries sliced in 3-4 thin slices from the stem, then shingled the slices, adding hershey kiss candy as extra garnish. Sprinkle top with hot pink sugar crystals if desired. Top with whipping cream if desired.
• 14. Slice and serve.