Easy Rosewater Cheesecake with Strawberries

Indulge your senses with the enchanting flavors of rosewater and the luscious sweetness of strawberries in this delightful rosewater cheesecake. This elegant dessert combines the creamy richness of a classic cheesecake with the subtle floral essence of rosewater, all beautifully adorned with fresh, juicy strawberries. Each bite is a symphony of flavors and textures, making it a perfect treat for special occasions or simply to pamper yourself.

Easy Rosewater Cheesecake with Strawberries

How To Make:

To create this exquisite rosewater cheesecake with strawberries, we begin with the crust. A buttery graham cracker crust serves as the foundation, providing a delightful contrast to the silky smoothness of the cheesecake filling.
For the cheesecake filling, we infuse the creamy base with the delicate essence of rosewater. Rosewater, a fragrant liquid made from rose petals, lends a unique and captivating flavor that complements the sweetness of the strawberries. It adds an elegant touch to the cheesecake, evoking images of romantic gardens and delicate blooms.
The strawberries play a crucial role in this dessert, both as a topping and as a flavorful component of the cheesecake. Fresh strawberries, sliced or whole, are artfully arranged on top of the chilled cheesecake, providing a burst of juiciness and a vibrant pop of color.
To add an extra layer of decadence, consider drizzling a strawberry sauce over the cheesecake before adding the fresh strawberries. This sauce can be made by blending fresh strawberries with a touch of sugar and a squeeze of lemon juice, then straining it to create a smooth and vibrant sauce.

As the cheesecake sets in the refrigerator, the flavors meld together, allowing the rosewater and strawberries to infuse the filling with their enticing aromas. The result is a velvety-smooth, subtly floral cheesecake that is sure to impress your taste buds and captivate your guests.
When serving the rosewater cheesecake with strawberries, consider adding a garnish of fresh mint leaves or edible rose petals to enhance the visual appeal and reinforce the delicate floral theme.
This dessert is not only a feast for the taste buds but also a treat for the eyes. The combination of creamy white cheesecake, ruby-red strawberries, and vibrant green garnishes creates a stunning presentation that is sure to wow your guests.

Tips and Variations:

1. Rosewater Quantity: Rosewater has a strong flavor, so start with a small amount and adjust according to your taste preferences. Add a few teaspoons of rosewater to the cheesecake filling and taste as you go. You can always add more if desired.

2. Graham Cracker Crust Variations: While a classic graham cracker crust works well with this cheesecake, you can also experiment with other crust options. Consider using a cookie crust made from crushed shortbread cookies, vanilla wafers, or even chocolate cookies for added flavor variations.

3. Strawberry Swirl: Create a beautiful marbled effect by swirling some strawberry sauce or puree into the cheesecake filling before baking. Simply spoon small dollops of the sauce onto the filling and use a knife or toothpick to gently swirl it around.

Easy Rosewater Cheesecake with Strawberries

4. Decorative Strawberry Arrangement: Instead of simply placing sliced strawberries on top of the cheesecake, try arranging them in a decorative pattern. Create concentric circles, a flower shape, or any other design that suits your aesthetic.

5. Infused Whipped Cream: Serve the cheesecake with a dollop of whipped cream infused with a hint of rosewater. Simply whip some heavy cream until it forms soft peaks, then fold in a small amount of rosewater and a touch of powdered sugar.

6. Almond or Pistachio Crust: For a twist on the crust, consider using crushed almonds or pistachios instead of graham crackers. Mix the nuts with melted butter and a touch of sugar for a crunchy and nutty crust that pairs well with the rosewater and strawberries.

7. Rose Petal Garnish: Enhance the visual appeal of your cheesecake by garnishing it with edible rose petals. They add a delicate touch and reinforce the floral theme of the dessert. Make sure the petals are organic and free of pesticides.

8. Flavored Syrups: Drizzle the plated cheesecake with flavored syrup such as raspberry, strawberry, or even a rosewater-infused syrup for an extra burst of flavor and elegance.

9. Mini Cheesecakes: Instead of making a large cheesecake, consider making individual-sized mini cheesecakes in a muffin tin. This allows for easy portioning and makes for an adorable presentation.

10. Mixed Berry Variation: Experiment with different berries in addition to or instead of strawberries. Blueberries, raspberries, or a combination of berries can add a delightful burst of flavor and color to the cheesecake.


  • For the crust:
  • - 1 ½ cups graham cracker crumbs
  • - 6 tablespoons unsalted butter, melted
  • - 2 tablespoons granulated sugar
  • For the cheesecake filling:
  • - 24 ounces (680g) cream cheese, softened
  • - 1 cup granulated sugar
  • - 3 large eggs
  • - 1 teaspoon vanilla extract
  • - 2-3 teaspoons rosewater (adjust to taste)
  • For the strawberry topping:
  • - 2 cups fresh strawberries, sliced
  • - 1 tablespoon granulated sugar
  • - Fresh mint leaves or edible rose petals for garnish (optional)

Easy Rosewater Cheesecake with Strawberries


1. Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until well combined. Press the mixture into the bottom of the prepared pan to form an even layer. Set aside.
3. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and rosewater until fully incorporated.
4. Pour the cheesecake filling over the prepared crust in the pan. Smooth the top with a spatula.
5. Bake the cheesecake in the preheated oven for about 50-60 minutes or until the edges are set but the center is slightly jiggly.
6. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool gradually. This helps prevent the cheesecake from cracking.
7. Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set and chill.
8. In the meantime, prepare the strawberry topping. In a bowl, combine the sliced strawberries and granulated sugar. Toss gently to coat the strawberries in the sugar. Let them sit for about 15-20 minutes to release their juices.
9. Once the cheesecake has chilled, remove it from the springform pan. Arrange the sliced strawberries on top of the cheesecake.
10. If desired, garnish with fresh mint leaves or edible rose petals for an elegant touch.
11. Slice the cheesecake and serve chilled. Enjoy the delicate flavors of rosewater and the juicy sweetness of strawberries in each delightful bite.