Rose Scented Brownie Cheesecake

Rose scented Brownie Cheesecake made in an oblong tart pan with removable bottom serves 8.

Now part of  the SimplyCooking® Rose Collection, is  Rose Scented Brownie Cheesecake.    This  culinary and wellness exploration of the the world's most romantic plant uses rose water, or hydrosol, in combination with the basic ingredients in the SimplyCooking® Pantry.   Rose imparts a subtleness akin to taking a breath in a summer garden,  a flavor that is sensual, pleasing  and interplays wonderfully with other scents and tastes, like chocolate.  Rosewater must be used with a light hand; less is always more with this powerful but beguiling ingredient.   

rose scented brownie cheesecake

brownie base

113 grams {4 oz.}bittersweet chocolate 

85 grams butter, {3/4 stick} softened

117 grams (1 cup) powdered sugar

2 eggs

65 grams (scant 1/2 cup) all purpose flour

Preheat the oven to 300 degrees F.   Melt the chocolate in a bowl set over barely simmering water.  Set aside to cool.  Cream the butter and powdered sugar with an electric mixer.   Add the eggs one at a time, beating well after each.  Mix in the flour.  Mix in the melted chocolate.  Spread evenly in a lightly oiled pan -  a pie plate, or an 8" square, 8' or 9" round with removable bottom.  I like the shape of an oblong tart pan.  

cheesecake layer

8 oz. package cream cheese

55 grams (1/2 cup) powdered sugar

1 tsp. rose water

1 egg

Cream the cream cheese, powdered sugar, vanilla and rose water.  Add the egg and beat well.  Spread evenly over the brownie base.   Bake 30 minutes.  Cool to room temperature and chill well .