Lavender cheesecake. Amy's lavender cheesecake would be one of them. It all began at book club a few months ago when we were reading Death Comes To Pemberly, a fan fiction sequel to Pride and Prejudice. Honey lavender cheesecake with a graham cracker crust.

Ingredients of Lavender cheesecake

1. Prepare 200 gr of Biscuits.
2. It’s 100 gr of Butter (melted).
3. You need 500 gr of Mascarpone cheese.
4. It’s 120 g of Sugar.
5. It’s 200 g of Sour cream.
6. Prepare 150 ml of Heavy cream (20%).
7. Prepare 3 pieces of Eggs.
8. It’s 2 tbsp. of l Cornstarch.
9. You need 1 tsp of Vanilla essence.
10. You need 1 tsp of Lavender essence.
11. Prepare 1 tsp of Lavender flowers (dry).
12. It’s of Food coloring (purple).
13. Prepare of For the topping.
14. You need 200 ml of Heavy cream (20%).
15. It’s 2 tbsp. of l Sugar powder.
16. Prepare 1 tbsp. of l Honey.
17. It’s 1 tsp of Vanilla essence.

A byproduct of making the lavender syrup is crystallized lavender. Our lavender cheesecake has a graham cracker crumb crust with a creamy, light custardy filling flavored and speckled throughout with bits of the dried lavender buds. Of course you could make this cake for a celebration, or for that someone in your life who loves lavender (you know someone right?!), or. I love the scent of lavender, and the edible flowers make this cheesecake one of the most spectacular I've tasted.

Lavender cheesecake step by step

1. Crumble buiscuits. Add the melted butter, mix everything. Put a layer of buiscuits in a baking dish, squeezing well..
2. Inside the contour of the baking dish, grease with butter. Form the baking sheet with foil..
3. With handmixer whisk mascarponecheese with sugar until smooth, then add the sour cream (still whisk, so that there are no lumps), add heavy cream..
4. Add eggs, cornstarch, vanilla, lavender essence, flowers of lavender..
5. Add food color, mix well (the whole process of whisking with a mixer takes about 15 minutes)..
6. Pour the cheese mixture into the baking dish..
7. In a preheated oven put the form. Pour the trays with water..
8. Bake for 30 minutes at 180 °. After another 30 minutes at 150 °..
9. Turn off the oven, without opening it, leave the cheesecake in the oven for 1 hour..
10. Cool the cheesecake. After put in the refrigerator for 1 hour..
11. Make the top of the cheesecake. Whisk heavy cream with sugar powder. Add honey, vanilla essence..
12. Pour the cheesecake on top..
13. Put in the refrigerator for at least 4 hours..

You can use lavender honey in this recipe for extra flavor, but even without it, the. Today I'm sharing the recipe for Raw Lavender Cheesecake with Hazelnut Crust that I originally created for the Nutrition Stripped Cookbook. Lemon Ricotta Fritters with Lavender Honey Recipe. This beautiful raw, vegan cheesecake is appropriate for all kinds of gatherings. A Lemon Lavender Mascarpone Cheesecake, that's what.