Lavender cheesecake
PREPARATION
40 min preparation,
1 hour of baking, up to 8 hours of coling down and stabilization
PORTIONS
6-7 portions
COMPLEXITY
easily
At the beginning of every summer, I always give myself a promise – to cook a delicious dessert or other dish from each seasonal ingredient. In order not to miss anything and have time to enjoy delicious desserts.
In the use of lavender as a flavoring for desserts, the main thing is the quantity. There can be two options: you get a light lavender scent or pure perfume. It is better to choose the first option.
For the base
- 150 gr natural cookies, without flavorings
- 30-40 gr melted butter
- Nuts (chopped to taste)
Blend the cookies into crumbs, add nuts and melted butter. Put in the baking tray. The amount is calculated only for the bottom of the cheesecake.
Bake for 10 minutes at 180 degrees. Cool down.
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My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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For cheesecake
- 100 gr cream 33%
- 6 sprigs of lavender
- 300 gr Philadelphia cheese
- 100 gr sour cream 25%
- 120 gr sugar
- 3 eggs
- Raspberries or other berries for decoration
Heat the cream with sprigs of lavender, cover with a lid and leave to cool down. Strain, add the difference in cream to get 100 gr in the end.
All ingredients should be of room temperature. Put Philadelphia, sour cream, sugar in a bowl. Mix at low revolutions of the mixer (better use the spatula and do it by hand). Add eggs one at a time. At the end, pour flavored cream.
Mix everything well. Place in a baking tray on the cheesecake base prepared before, and bake for 1 hour at 130-140°C. If the oven is powerful, you can reduce the baking time or reduce the temperature.
Turn off the oven and leave the cheesecake inside for 1 hour, then leave it at room temperature to completely cool down, then place overnight in the fridge.
On the second day, remove the cheesecake from the mold and decorate with raspberries.
