6 tbsp salted butter, diced into 1 tbsp pieces and melted
Cheesecake Filling
3 (8 oz) pkgs. cream cheese, softened
1 cup granulated sugar granulated sugar
1 tbsp cornstarch
3 large eggs
2/3 cup (160g) sour cream
1/3 cup (80ml) heavy cream
1.5 tsp vanilla
2 tsp lemon juice
1 tsp rose water
1/4 cup raspberry preserves
1/4 cup peach preserves
Compote
1/2 cup raspberries
1/2 cup peaches, cut into chunks
¼ cup sugar (granulated or brown)
¼ cup water
INSTRUCTIONS:
Prepare a 9-inch springform pan for a water bath. First, line the bottom with parchment paper. To do so, remove the circular base of the pan from the springform. Take a square of parchment paper that is larger than the base, and lay it on top of the base. Insert the lined base back into the springform, and close the clasp. Cut away the excess parchment paper. Next, line the entire outside of the pan with an 18 by 18 sheet of heavy-duty aluminum foil. Make sure the foil has no holes. Place the lined pan into a larger oven bag, and tie it so that it stays onto the pan. These steps will ensure no water gets into the cheesecake as it bakes.
For the crust: Preheat the oven to 350 degrees Fahrenheit. Add the graham cracker crumbs and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until the crumbs are evenly coated. Spray the prepared springform pan with non-stick cooking spray. Pour the crust mixture into the pan, and press evenly into the bottom and up the sides, about 1-inch from the top. Bake in the preheated oven for 15 minutes, then remove it to cool.
Reduce the oven temperature to 325 degrees Fahrenheit. Have a large roasting pan ready, and boil about 3 quarts of water for the water bath.
For the cheesecake filling: In a small mixing bowl, whisk the granulated sugar and cornstarch together until well combined. To a large mixing bowl, add the softened cream cheese. Pour the sugar/cornstarch mixture over the top of the cream cheese, and use an electric mixer to mix everything until smooth.
On a low or medium-low setting, mix in the eggs one at a time until well combined. Scrape down the sides and the bottom of the bowl. Add the sour cream and heavy cream and mix until combined. Add the vanilla extract, lemon juice, and rose water, and mix again. (Continue using the low or medium-low setting on the mixer to avoid air bubbles.)
Pour the filling into the cooled crust in the springform pan. Spoon blobs of the raspberry and peach preserves over the cheesecake filling. Use a butter knife to “draw” lines through the preserves to make a design on the top of the cheesecake.
Place the cheesecake in the roasting pan. Carefully pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Place the roasting pan with the cheesecake in the water into the preheated oven, and bake until the cheesecake is nearly set but still jiggly in the center (approx. 1 hour, 15 minutes).
Turn off the heat and leave the oven door cracked open for 30 minutes. Then, remove the cheesecake from the oven and roasting pan and cool on the stovetop for an hour. Cover and chill in the refrigerator for at least 8 hours before slicing.
For the topping:Add the raspberries, peaches, sugar, and water to a small saucepan over medium heat. Allow it boil for about 5 minutes, then reduce to the heat to low to simmer for an additional 5 minutes. Stir occasionally throughout. Allow it to cool down to a consumable warm temperature before serving with the cheesecake.
