This is cheesecake heaven - Yogurt Rosewater Cheesecake

I like cheesecake but I've never loved it. It seems a little heavy and I've always imagined it should feel like a cloud in your mouth and that you should never feel bad after eating it. This cheesecake is my heaven cheesecake!

 Also it didn't crack and the top was totally smooth, I was so giddy!

I bought rosewater a few months ago but hadn't found anything to do with it and this was a perfect way to kick off my infatuation with it. I was impressed by how little it took for it to have an impact in the flavor. Now I want to make happy spring rosewater cookies and citrus and rosewater hot buns, mmmm

based off of this recipe

Crust:

1 cup hazelnuts; lightly toasted

3 tbs raw sugar

1/4 cup flour

1/3 cup coconut oil, melted

1   pour hazelnuts, sugar and flour into a food processor and crunch it all up unitl it is a mealy texture

2   pour in the coconut oil and pulse it all together
3   lightly grease a springform pan and push the crust dough evenly along the bottom
4   refrigerate for at least 1/2 hour

Filling:
1 package cream cheese, 8 oz.
3/4 cup ricotta cheese
1/2 cup sugar
2 tbs honey

1 container plain greek yogurt, 5-6 oz

1 tsp rosewater
juice from 1 lemon
1/2 tsp vanilla bean paste
2 eggs, room temp

1    preheat oven to 320 degrees F
2    beat the cream cheese, ricotta, sugar and honey together, about 3 minutes
3    beat in the yogurt, rosewater, lemon juice, vanilla unitl smooth
4    beat in the eggs 1 at a time
5    then beat entire mixture for a few minutes
6    pour on top of chilled crust
7    put water into another cake pan, about 1/2" and place in bottom rack in oven
      to prevent cheesecake from cracking

8    bake for 55-60 minutes

9    refrigerate, uncovered, for a minimum of 6 hours, best if overnight

Toppings:
3/4 cup heavy cream
a few drops of rosewater
a few drops of almond flavoring

handful of sweet dark cherries

1    whisk the heavy cream until it is light and fluffy

2    whisk in the rosewater and almond

3    top slices of cheesecake with a dollop of whipped cream and some cherries

Joshua made an amazing lunch for us that Sunday too, look how awesome it all looks. He impressed me!

Our friends helped us enjoy it and one helped us figure out we could call it a parfait and then eat as much of it as we wanted because parfaits are good for you  :)

We spend the evening throwing frisbees and footballs and eating cheesecake in the park as the sun went down. It was a fantastic way to end the weekend!