Lavender Cheesecake Recipe
Yield: 1 cheesecakeRecipe by luhu.jp
Ingredients:
CRUST
1 1/2 cup: Total graham cracker and/or,
1/4 cup: Sugar,
-- gingersnap crumbs,
1/2 cup: Chopped walnuts,
1/2 cup: Melted butter,
FILLING
24 ounce: Cream cheese, softened
1 tbsp: Lemon juice,
1 1/2 cup: Sugar,
1 tbsp: Crushed dried lavender,
6: Eggs,
-- flowers,
2 cup: Sour cream,
1 1/2 tsp: Vanilla extract,
2 tbsp: Cornstarch,
TOPPING
8 ounce: Sour cream,
1 tsp: Whole dried lavender flowers,
1 1/2 tbsp: Sugar,
1/4 tsp: Vanilla extract,
Directions:
Preheat oven to 350 F.
Combine crust ingredients and press firmly into the bottom and up 2"
of the sides of a 9" springform pan; chill.
With mixer on high speed, beat cream cheese and sugar until smooth.
With mixer on low, add eggs, sour cream, cornstarch, lemon juice,
lavender flowers and vanilla. Blend all ingredients on medium speed
for 3 minutes.
Pour mixture into the chilled crust and bake for 1 hour. Turn off
the oven and leave the cake in for 30 minutes longer. Remove and let
cool in pan. Chill.
Mix sour cream with the remaining three ingredients and spread over
the top of the cheesecake. Cover and refrigerate. To serve, remove
the rim of the pan, loosen the cheesecake from the bottom, and slide
it onto a plate.
From Tom Bergey of Newalla, OK in "Kitchen Table: Where Herbs and
Spices Make a Difference" column in the August/September 1994 "Herb
Companion." Vol. 6, No. 6. Pg. 22. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-02-94
Source from luhu.jp
Combine crust ingredients and press firmly into the bottom and up 2"
of the sides of a 9" springform pan; chill.
With mixer on high speed, beat cream cheese and sugar until smooth.
With mixer on low, add eggs, sour cream, cornstarch, lemon juice,
lavender flowers and vanilla. Blend all ingredients on medium speed
for 3 minutes.
Pour mixture into the chilled crust and bake for 1 hour. Turn off
the oven and leave the cake in for 30 minutes longer. Remove and let
cool in pan. Chill.
Mix sour cream with the remaining three ingredients and spread over
the top of the cheesecake. Cover and refrigerate. To serve, remove
the rim of the pan, loosen the cheesecake from the bottom, and slide
it onto a plate.
From Tom Bergey of Newalla, OK in "Kitchen Table: Where Herbs and
Spices Make a Difference" column in the August/September 1994 "Herb
Companion." Vol. 6, No. 6. Pg. 22. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-02-94
Source from luhu.jp