Lavender Cheesecake
A delightful twist on the classic cheesecake, infused with the floral notes of lavender, perfect for impressing friends and family.
Ingredients
For the cheesecake filling
- 2 packages Cream Cheese Bring to room temperature for a silky-smooth texture.
- 1 cup Granulated Sugar Balances the tanginess and enhances sweetness.
- 1 cup Heavy Cream Whip to soft peaks before adding to the mixture.
- 2 tsp Lavender Extract Be careful not to overdo it, as a little goes a long way!
- 3 pieces Eggs Bind the ingredients together.
For the crust
- 1.5 cups Graham Cracker Crust (store-bought or homemade) Feel free to add a dash of cinnamon for warmth.
For garnish
- to taste Fresh Lavender Sprigs Enhance aroma and add elegance.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and lightly grease a 9-inch round springform pan.
Make the Crust
- If making your own crust, crush about 1 ½ cups of graham crackers, mix with melted butter and a pinch of sugar. Press into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
Blend the Filling
- In a large mixing bowl, beat together the cream cheese and granulated sugar until fluffy (about 2-3 minutes). Add in the eggs, one at a time, mixing well after each addition. Then, gently fold in the heavy cream and lavender extract.
Pour and Bake
- Pour the cream cheese mixture over the cooled crust and smooth the top. Bake for about 50-60 minutes, or until the edges are set and the center still has a slight jiggle.
Chill Out
- Once baked, allow the cheesecake to cool to room temperature before transferring it to the fridge to chill for at least 4 hours, preferably overnight.
Garnish and Serve
- Once chilled, top with fresh lavender sprigs for a touch of elegance, slice, and savor.
Notes
Chill overnight to enhance flavor and texture. Pair with whipped cream and chamomile tea or a chilled sparkling rosé.