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Well, this would’ve been a nice addition the the Litha table, but the original recipe says to put 2 table spoon of lavender flowers into the cheesecake, but that’s far too much, so i decreased it to 2 teaspoons, which should dive a much more subtle, less eye watering flavour.
You’ll need:
For the crust:
- 150g Ginger snaps crumbs
- 100g Digestive biscuit crumbs
- 120g Melted unsalted butter
- 1tsp Ground cinnamon
- 1tsp Nutmeg
- 0.5tsp Ginger
For the filling:
- 450g Soft, cream cheese
- 225g Granulated sugar
- 1/2tbsp Cornstarch
- 60g Sour cream
- 1tsp Vanilla
- 2 Eggs + 1 yolk
- 2tsp Lavender buds
How to:
- Mix the crumbs and spices in a bowl, add the melted butter, mix. Should have the consistency of wet sand, if it does, melt and add more butter. Grease a round spring form pan, line with grease proof paper. Preheat oven to gasmark 4/189*C/230*F.
- Tip the crust mixture into the pan, press down and up the sides, making sure its firm and compact. Blind bake for 10 minutes, and let cool.
- Meanwhile, beat together the cheese and sugar until soft. Ad the cornstartch, mix. Then tip in the cream and vanilla, beat until fully combined, slowly add the eggs, beating after each additions. Finally, add the Lavender, mix well, clumps of lavender wont be pleasant. Turn the oven down to gasmark 3/170*C/325*F.
- Pour the filling into the crust, and bake for 30-40 minutes, until the edges are set but the middle still jiggles when moved. Let rest and cool before cutting.
