Lavender Cheesecake

Lavender.

The smell of freshness and beauty. The color is bright and peaceful. The taste though, is something different. Something that is indescribable. No, it does not taste like flowers, it tastes brilliant, but subtle.

It tastes like a hint of Spring. 

Warning: It does taste like perfume if too much lavender is used...

Makes: 1 9-inch round cake

Takes About: 7 hours ( 30 minutes of mixing, 1 1/2 hours baking, 5 hours cooling)

Difficulty: 3 out of 5

Prep: 

Butter a 9-inch round spring-form pan very well and place a piece of parchment paper in the bottom. 

Have a roasting pan that is large enough to fit the 9-inch spring-form pan inside.

Have tinfoil on hand as well.

Preheat the oven to 350 degrees F.

Ingredients: 

- Crust

1 1/2 cups ground graham crackers 

4 tablespoons unsalted butter - melted

1/8 teaspoon salt

- Filling

3 tablespoons dried lavender 

1/4 cup boiling water

Lavender Substitutes: Instead of the dried lavender and boiling water, use 1/4 teaspoon of lavender extract or 1 drop of lavender oil. Lavender oil is strong, use sparingly. 

16 ounces cream cheese - room temperature

2/3 cup granulated sugar

1/2 tablespoon vanilla extract

3/4 tablespoon honey 

food coloring  

1/2 cup milk - room temperature

3 tablespoons of unsalted butter - melted

1/8 teaspoons salt

1/3 cup Greek yogurt 

Instructions:

- Step 1 - Steep Lavender

Place the 3 tablespoons of dried lavender into a small bowl. 

Bring the 1/4 cup of water to a boil and pour it over the lavender and let steep for 15 minutes. 

- Step 2 - Start Crust

While the lavender is steeping, place 8-9 full size graham crackers into a food processor and pulse until the graham crackers are turned into graham cracker crumbles - should make 1 1/2 cups. 

Add the 4 tablespoons of melted butter to the graham cracker crumbles and mix well. 

It will look like wet sand. 

- Step 3 - Bake the Crust

Press the graham cracker crumble and melted butter into the bottom of the prepared spring-form pan. 

Place the spring-form pan into the preheated oven for 12-15 minutes or until the crumbs has set. 

After the crust has finished baking, set aside to cool completely. 

- Step 4 - Turn Down the Oven

Once the crust has baked, turn the oven down to 325 degrees F. 

- Step 5 - Cream the Cream Cheese

In a large bowl, cream the 16 ounces of cream cheese until smooth and fluffy - about 5 minutes. 

Make sure to scrape down the sides of the bowl periodically. 

- Step 6 - Add Sugar

Add the 3/4 cup of granulated sugar to the cream cheese and mix until fluffy - about 3 minutes. 

Again, crape the bowls edges periodically.

- Step 7 - Strain the Lavender

Strain the lavender, keeping the liquid and throwing away the flowers. 

- Step 8 - Add the Flavor

Add the 1/2 tablespoon of vanilla extract, the liquid from the lavender (about 2 tablespoons), and the 3/4 tablespoon of honey and mix well.

Scrape down the sides and mix again.

- Step 9 - Add the Eggs

Add one egg, mix well.

Add the second egg and mix well. 

- Step 10 - Add Color

Add a drops of lavender food coloring into the cream cheese batter and mix well. 

My color faded a lot, so even though it looks bright, you may have to add more color. 

- Step 11 - Fatten the Milk

Add the 3 tablespoons of melted butter (not hot) to the 1/2 cup of milk and mix really well. 

If the milk was not actually at room temperature and the butter has started to clump, place the mixture onto a warm stove and heat up just until the butter melts again. Do not make it hot.

- Step 12 - Add Remaining Ingredients

Add the milk and butter mixture, 1/8 teaspoons of salt, and 2/3 cup Greek yogurt into the cream cheese batter and mix well. 

Once mixed, make sure the sides have been scraped down and then mix again for good measure and set aside. 

- Step 13 - Wrap the Spring-Form Pan

Wrap the bottom of the spring-form pan in tinfoil. 

When baking the cheesecake, it will be placed into a bath of water, so the spring-form pan must be wrapped to make sure water does not seep into the cheesecake.

- Step 14 - Prepare to Bake

Place the baking wrack one below the middle row.

Pour the cheesecake batter into the spring-form pan, place the spring-form pan into the roasting pan, then place the roasting pan into the oven.

Fill the roasting pan with water until it reaches halfway up the side of the cheesecake pan. 

NOTE:

Putting the cheesecake in the water bath is not meant for steam purposes, it is to help make sure the cheesecake cooks evenly, which gives it that beautiful texture and also helps prevent cracks during the baking process. 

- Step 15 - Bake

Bake the cheesecake for 1 hour and 30 minutes. 

When the cheesecake is moved, the middle should still giggle slightly. 

- Step 16 - After the Bake

Once the cheesecake has finished baking, turn off the oven, open the door slightly, and let the cake cool for 1 hour in the oven.

- Step 17 - Refrigerate

Once the cake has set for 1 hour in the oven, place it in the refrigerator for at least 4 hours to cool and set completely. 

- Step 18 - Serve

Once the cake has cooled completely, run a knife around the outside of the cheesecake to release it from the spring-form pan and pop the pan open slowly.

- Step 19 - Enjoy

Recipe adapted from Sprinkles Breakfast lavender cheesecake.