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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Lavender-Lemon Cheesecake Recipe

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This recipe for Lavender-Lemon Cheesecake is from Robyn's Graduation Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1½ c. gingersnap crumbs
½ c. melted butter
¼ c. sugar
½ c. chopped walnuts

Filling:
24 oz. softened cream cheese
1½ c. sugar
6 eggs
2 c. sour cream
2 T. cornstarch
1 T. lemon juice
1 T. lemon zest
2 T. crushed, dried lavender flowers
1½ t. vanilla extract

Topping:
8 oz sour cream
1 and 1/2 T. sugar
1 t. dried lavender flowers (whole)
1/4 t. vanilla extract
Directions:
Directions:
Preheat oven to 350ºF.

Combine crust ingredients and press firmly into bottom and 2 inches up the sides of a 9-inch Springform pan. Chill for 1 hour.

With mixer on high, beat the cream cheese and sugar until smooth. With mixer on low, add eggs, sour cream, cornstarch, lemon juice, lemon zest, lavender, and vanilla. Blend on medium speed for 3 minutes. Pour into chilled crust. Bake 1 hour. Turn off oven and leave cake in oven for another 30 minutes. Remove cake from oven, let cool in pan, then chill.

For topping, mix sour cream and remaining 3 ingredients. Spread over top of cake. Cover and refrigerate for at least an hour. Remove from pan to serve. Can sprinkle with a few more lavender flowers and/or lemon zest for pretties.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This is a bit labor-intensive, but it's absolutely amazing. The delicacy of the flavors is just sublime. It's also gorgeous!

 

 

 

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