Lavender Cheesecake — For the Girl Who Made Something Beautiful

Cora visited Saturday. She is eight years old now. Brayden is two hundred and eight weeks old. Eden is one year and fourteen weeks. We made the lavender cheesecake together as a small kitchen-mentor-and-mentee project.

The lavender cheesecake is a small no-bake cheesecake infused with dried-lavender-and-honey.

Saturday afternoon Cora and I made the cheesecake.

Lavender Cheesecake

Prep Time: 30 minutes | Cook Time: 1 hour 10 minutes | Total Time: 6 hours (includes chilling) | Servings: 12

Ingredients

• Crust:
• 1 3/4 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Filling:
• 3 packages (8 oz each) full-fat cream cheese, room temperature
• 1 cup granulated sugar
• 1 tablespoon dried culinary lavender, finely ground
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fresh lemon zest
• 3 large eggs, room temperature
• 1/2 cup sour cream
• 1/4 cup heavy cream
• Topping (optional):
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Fresh or dried lavender sprigs, for garnish

Instructions

1. Prepare the pan. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan tightly in two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
2. Make the crust. Combine graham cracker crumbs, sugar, and melted butter in a bowl and stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool slightly.
3. Infuse the lavender. Grind dried culinary lavender using a spice grinder or mortar and pestle until fine. Combine with the granulated sugar and rub together between your fingers for 30 seconds to release the floral oils into the sugar.
4. Make the filling. Beat cream cheese in a stand mixer fitted with the paddle attachment on medium speed until completely smooth, about 3 minutes. Add the lavender sugar gradually and beat until fully incorporated. Mix in vanilla extract and lemon zest.
5. Add eggs and cream. Add eggs one at a time, mixing on low speed just until each is incorporated — do not overmix. Scrape down the bowl between each addition. Add sour cream and heavy cream and mix on low until the batter is smooth and uniform.
6. Set up the water bath. Pour the filling over the cooled crust. Place the foil-wrapped springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
7. Bake. Bake at 325°F for 55–65 minutes, until the edges are set and the center still has a slight jiggle (like firm gelatin). Turn off the oven, crack the door open, and let the cheesecake rest in the cooling oven for 1 hour.
8. Chill. Remove from the water bath and discard foil. Run a thin knife around the edge of the pan to loosen. Cool to room temperature, then refrigerate uncovered for at least 4 hours, preferably overnight.
9. Finish and serve. Before serving, whip heavy cream with powdered sugar to soft peaks and pipe or spoon over the cheesecake. Garnish with lavender sprigs. Release the springform ring, slice with a clean warm knife, and serve.

Nutrition (per serving)

Calories: 430 | Protein: 7g | Fat: 31g | Carbs: 33g | Fiber: 0g | Sodium: 310mg