Run for the Roses Cheesecake

Ingredients:

• 1.5 cups pecans
• 1 and 1/4 cups superfine sugar
• 3 tablespoons unsalted butter, melted
• 700 g of cream cheese at room temperature
• 2 large eggs
• 1 tbsp vanilla extract
• 4 teaspoons rose water
• 450 g strawberries, thinly sliced
• 2 tablespoons of honey
• 1 tbsp. freshly squeezed lemon juice

Preparation:

1. Preheat oven to 350°F (175°C). Spread the nuts on a baking sheet and bake until golden brown, 6–8 minutes. Let cool, then transfer to a food processor. Add 1/4 cup sugar and pulse until smooth. Drizzle with butter and pulse until the mixture resembles wet sand. Spread the nut mixture in the bottom of a 10-inch (25cm) baking dish and bake until golden brown, 10–12 minutes. Remove from the oven and set aside.
2. Pour 1 cup of water into a baking dish and place it in the bottom third of the oven. This will create a steam bath effect while the cheesecake bakes.
3. Beat the cream cheese with a mixer until smooth. Add the remaining 1 cup of sugar and beat for another 2-3 minutes (do not overbeat). Scrape down the sides of the bowl. Add the eggs one at a time, mixing thoroughly. Add the vanilla and 3 teaspoons of rose water and beat until smooth, about 1 minute.
4. Pour the filling into the crust. Place on the middle rack of the oven (over the water bath) and bake until the center is set but still jiggly, about 35 minutes. Turn off the oven; let the cheesecake cool with the oven door ajar for 1 hour. Remove from the oven, cover, and refrigerate until completely set, about 4 hours.
5. Meanwhile, combine the strawberries, honey, lemon juice, and the remaining 1 teaspoon of rose water in a bowl. Cover and set aside while the cheesecake cools. Slice the cheesecake and top with the strawberries.