LAVENDER CHEESECAKE

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Lavender Cheesecake image

After experimenting with lavender as an ingredient, I thought that it would make a good flavor for a dessert. Cheesecake seemed like a natural fit. I made a lavender syrup to form the basis for the flavoring. Directions for this are included. A byproduct of making the lavender syrup is crystallized lavender buds. These can be used as decorative elements or even eaten as a snack, yum! Also included are directions for frosting and piping. These are optional. I used the frosting because it provides a smoother, higher contrast background for the piping.

Provided by altheviking

Categories     Cheesecake

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 21

1 (3 5/8 ounce) package graham crackers
1/4 cup powdered sugar
6 tablespoons butter, melted
1 cup sugar
1 1/2 cups water
1 (1/4 ounce) package lavender (whole buds, not crushed or ground)
5 (8 ounce) packages cream cheese
1 1/2 cups sugar
1/4 cup sour cream
1 teaspoon vanilla
1/4 cup lavender syrup
5 eggs
2 egg yolks
1/4 cup heavy cream, whipped
1/2 cup sour cream
2 tablespoons sugar (to taste)
1/3 cup lavender syrup
1 tablespoon cornstarch
1/8 cup lemon juice
1/4 cup water
food coloring

Steps:

  • To make crust, crumb the graham crackers.
  • Stir in the powdered sugar and butter until well blended.
  • Press mixture into 9" springform pan, going halfway up the sides.
  • Bake crust at 350 degrees for 8-10 minutes, let cool before filling.
  • To make lavender syrup, mix sugar and water in a saucepan.
  • Add lavender to water (you don't need to use the whole package, I used about 3/4 pkg).
  • Simmer until you have a heavy syrup (approx reduced by half).
  • Remove lavender buds (place buds on a plate to cool and crystallize for use as decoration if desired). You now have the lavender syrup used in later steps.
  • To make filling, soften the cream cheese in a large mixing bowl (it helps to remove from refrigerator a little beforehand).
  • Add sugar 1/2 cup at a time, mixing in well after each addition.
  • Mix in sour cream.
  • Mix in vanilla and lavender syrup.
  • Whisk eggs and yolks in a small bowl.
  • Add egg mixture to batter and mix in until just mixed.
  • Fold in whipped cream taking care not to over mix.
  • Pour into cooled crust.
  • Bake at 450 degrees for 8-10 minutes.
  • Reduce heat to 225 degrees and bake for 1 hour 15 minutes.
  • Turn off heat and open oven door slightly, let cool in oven 30 minutes.
  • Remove from oven and let cool on the counter 30 minutes.
  • At this point it should be cool enough to run a knife around the outside to make sure it has separated from the pan and remove the springform side.
  • Leave on pan bottom and refrigerate for 3 hours.
  • To make frosting, mix sour cream and sugar, sweetening to taste.
  • Spread on top of chilled cheesecake to make a smooth flat surface, quantity of sweetened sour cream may need to be adjusted depending on amount of shrinkage in the middle.
  • To make piping, whisk together lavender syrup and cornstarch in a saucepan.
  • Add lemon juice and water.
  • Stir over medium heat until mixture thickens.
  • Color with food dye to desired shade of purple (or whatever you prefer).
  • Let cool before decorating.

mdmanik sheikh
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This cheesecake is so beautiful and delicious! I love the lavender flavor. It's the perfect dessert for a special occasion.


Dragos Tufescu
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This cheesecake was amazing! The lavender flavor was perfect, and the crust was the perfect balance of crispy and chewy. I highly recommend this recipe.


Md Mutalib
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The lavender cheesecake was a bit too sweet for my taste, but the texture was perfect. I would recommend using less sugar next time.


Syeda Salma
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This cheesecake was a bit too sweet for my taste, but the texture was perfect. I would recommend using less sugar next time.


Sebastian Burgos
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I've made this cheesecake several times now, and it's always a hit! It's the perfect dessert for any occasion.


Uneeb Butt
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This cheesecake was heavenly! The lavender flavor was subtle and elegant, and the cheesecake itself was creamy and smooth. I will definitely be making this again.


Eric Martinez
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This recipe was a disaster! The cheesecake didn't set properly and the crust was too thick. I had to throw the whole thing away.


Tex Palyszniuk
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I'm not a big fan of lavender, but this cheesecake was still really good. The cheesecake itself was creamy and rich, and the crust was perfectly crispy. I would definitely recommend this recipe.


Samika Acharya
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This cheesecake is so beautiful and delicious! I love the lavender flavor. It's the perfect dessert for a special occasion.


Serafiner's kitchen
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I followed the recipe exactly, but my cheesecake didn't turn out right. The crust was too hard and the filling was too runny. I'm not sure what went wrong.


lilian wambui
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This cheesecake was amazing! The lavender flavor was perfect, and the crust was the perfect balance of crispy and chewy. I highly recommend this recipe.


Jasmin Elizalde
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The lavender cheesecake was a bit too sweet for my taste, but the texture was perfect. I would recommend using less sugar next time.


Tsgabu Abrha
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This recipe was easy to follow and the cheesecake turned out beautifully. The lavender flavor was a nice touch, and the cheesecake was not too sweet. I will definitely be making this again.


Iftekhar Ibna Sifat
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I've made this cheesecake several times now, and it's always a hit! The lavender flavor is subtle and delicate, and the cheesecake itself is creamy and rich. It's the perfect dessert for any occasion.


Jennifer Hughes
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This lavender cheesecake was a delightful surprise! The flavors and textures were perfectly balanced, and the lavender added a unique and elegant touch. I would definitely recommend this recipe to anyone looking for a special dessert.


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