Rose Syrup and a cheescake too

The rose petal syrup was a sweet success. It is a fairly basic syrup recipe and I am not sure of its keeping qualities (though there is plenty of sugar in it)so best stored in the fridge and made in small batches. It has a real Turkish delight type of flavour and the colour is amazing. It should come with a warning that it is uber sweet. I did use some lime juice in the recipe to cut it a little but it really is only for the sweet tooth. An added bonus, when simmering the kitchen smells like roses.

Rose Petal Syrup

Ingredients

2 cups rose petals (the fragrant red varieties would be best)

1 tablespoon lemon or lime juice

1 cup white sugar

1 cup water

Method

Rinse the rose petals because there is most likely some kind of wild life amongst them.

Combine all ingredients in a small saucepan and heat gently.

Allow to steep on the lowest possible heat (not bubbling) for around an hour.

Strain into a clean saucepan and bring to the boil.

Allow to lightly boil until the syrup thickens slightly.

Pour into sterilised bottles and seal.

I will make this again and next time I will let it reduce a little more as I would prefer a slightly thicker syrup. It was delicious on the cheesecake and gave it an exotic flavour a bit like Persian fairy floss. The first two strawberries of the season were a nice addition too. Actually I will admit here that I picked a strawberry on Sunday and ate it in the garden but that's my secret.

Simple Baked Cheesecake

Ingredients
250 grams plain biscuits

125 grams butter, melted

4 eggs

3/4 cups white sugar

500 grams cream cheese, softened

1 tablespoon lime/lemon juice

Method

Grease a 20cm springform tin and line the base with baking paper.

Process the biscuits until fine and add the melted butter until combined.

Press the biscuit mixture into the tin, on the base and sides.

Refrigerate while preparing the filling.

Pre-heat oven to 160deg C.

In the food processor combine the eggs, sugar, cream cheese and juice and mix until smooth. This could be done with an electric mixer but I think it is easier(lazier) to use the processor which is already out.

Pour mixture into tin.

Bake for about 50 minutes and cool in the oven.

Refrigerate until it is cold and serve.

This is a very plain and basic cheesecake so it really takes the syrup well but also any fruit topping or even lemon curd is nice.

The oven is having a rest today, it is being cleaned.
Tracy