Lavender Honey Cheesecake Food

LAVENDER CHEESECAKE

Steps:

• Preheat the oven to 350°F
• Coat the sides of a 9-inch springform pan with a couple tablespoons of butter or use non-stick spray.
• Combine the graham cracker crumbs and sugar in a large bowl and add the melted butter and toss with a fork until evenly moistened. The mixture should look like damp sand and clump together when squeezed.
• Tip the crumbs into the prepared pan and press them evenly up the sides, then spread the remaining crumbs over the bottom. Press down firmly with the flat bottom of a measuring cup or the flat bottom of a glass.
• Transfer the pan to the hot oven and bake the crust for 10 minutes. Remove and set on a cooling rack while preparing the custard.
• Once the pan has cooled, set the pan inside a slow-cooker liner or turkey roasting bag, roll the top of the bag down to the edge of the pan so that the top of the cheesecake is not covered. Tie the bag snuggly around the top with a twisty wire. The oven-proof bag will prevent water from seeping into the springform pan. Set the prepared water-proof pan inside a larger, deep-sided pan such as a roasting pan.
• Chop or grind the dried lavender buds and reserve. (See Notes)
• Add the cream cheese and sugar to a mixing bowl, a stand mixer if possible, and beat on medium-low speed for 1 minute until smooth. Add the cornstarch, salt, sour cream and vanilla. Beat on medium-low speed for another minute until creamy. Stop the motor and scrape down the sides and bottom of the bowl with a spatula.
• With the mixer speed still on medium-low, beat for another minute while adding the eggs and yolks, one at a time, mixing well between each addition. Do not over mix.
• Fold in the chopped lavender buds with a spatula, tasting for flavor.
• Pour the custard into the cooled crust, transfer both pans to the oven. Pour hot water into the outside pan until it reaches 2/3 up the springform pan. Bake the cheesecake for 50-55 minutes, then turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour then carefully transfer both pans from the oven and lift the cheesecake from the water bath. Remove the oven bag from around the springform pan.
• Let the cheesecake cool for another 30 minutes.
• Increase the oven temperature to 400°F
• Combine the sour cream, sugar, and vanilla until the sugar has been dissolved. Spread the sour cream mixture evenly over the top of the cheesecake. Transfer to the oven and bake for 8 minutes. Remove from the oven and cool for 1-2 hours then cover with plastic and refrigerate overnight. (See notes)
• To remove from the pan, run a thin sharp knife around the inside of the pan, loosen the metal side ring and transfer the cake to a serving plate.
• To serve, use a thin sharp knife dipped in hot water then wiped dry, slice into wedges.

LAVENDER HONEY CHEESECAKE

Steps:

• In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside., Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust., Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.

HONEY LAVENDER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees.
• Prepare a 9" springform pan with cooking spray.
• In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
• Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
• Bake 12 - 15 minutes until the crumbs are set.
• Let cool on a wire rack.
• Preheat oven to 325 degrees.
• In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
• Add sugar and beat on high for an additional 3 minutes.
• Add vanilla extract, lavender extract, honey and salt and mix until just combined.
• Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
• Add a few drops of violet food coloring and mix until desired color.
• Add sour cream and mix until combined.
• Add heavy cream and mix until combined.
• Wrap the outside of your springform pan in aluminum foil.
• Pour cream cheese filling into springform pan. Smooth the top with a spatula.
• Place the pan inside a high-sided roasting pan.
• Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
• Bake for 1 1/2 hours.
• After an hour and a half, turn the oven off and crack the door open 1 inch.
• Leave the cheesecake like this for 1 hour.
• After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
• Place in the refrigerator for 4 hours.
• In a medium bowl, combine sour cream, honey, vanilla and powdered sugar. Mix until combined.
• Spread mixture over the top of the cooled cheesecake.

HONEY AND LAVENDER CHEESECAKE BITES

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs, lavender and butter; press onto bottoms of 24 paper-lined mini muffin cups, using about 1 tsp. crumb mixture for each cup. Bake 5 min. or until lightly browned.
• Beat cream cheese, sugar, lemon zest, lemon juice and 1/4 cup honey in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups.
• Bake 13 min. or until centers of cheesecakes are almost set. Cool completely.
• Refrigerate 1 hour.
• Cook cream and remaining honey in small saucepan on medium heat 5 min. or until thickened, stirring constantly. Cool completely.
• Spoon honey mixture over cheesecakes just before serving.

LAVENDER CHEESECAKE

Steps:

• To make crust, crumb the graham crackers.
• Stir in the powdered sugar and butter until well blended.
• Press mixture into 9" springform pan, going halfway up the sides.
• Bake crust at 350 degrees for 8-10 minutes, let cool before filling.
• To make lavender syrup, mix sugar and water in a saucepan.
• Add lavender to water (you don't need to use the whole package, I used about 3/4 pkg).
• Simmer until you have a heavy syrup (approx reduced by half).
• Remove lavender buds (place buds on a plate to cool and crystallize for use as decoration if desired). You now have the lavender syrup used in later steps.
• To make filling, soften the cream cheese in a large mixing bowl (it helps to remove from refrigerator a little beforehand).
• Add sugar 1/2 cup at a time, mixing in well after each addition.
• Mix in sour cream.
• Mix in vanilla and lavender syrup.
• Whisk eggs and yolks in a small bowl.
• Add egg mixture to batter and mix in until just mixed.
• Fold in whipped cream taking care not to over mix.
• Pour into cooled crust.
• Bake at 450 degrees for 8-10 minutes.
• Reduce heat to 225 degrees and bake for 1 hour 15 minutes.
• Turn off heat and open oven door slightly, let cool in oven 30 minutes.
• Remove from oven and let cool on the counter 30 minutes.
• At this point it should be cool enough to run a knife around the outside to make sure it has separated from the pan and remove the springform side.
• Leave on pan bottom and refrigerate for 3 hours.
• To make frosting, mix sour cream and sugar, sweetening to taste.
• Spread on top of chilled cheesecake to make a smooth flat surface, quantity of sweetened sour cream may need to be adjusted depending on amount of shrinkage in the middle.
• To make piping, whisk together lavender syrup and cornstarch in a saucepan.
• Add lemon juice and water.
• Stir over medium heat until mixture thickens.
• Color with food dye to desired shade of purple (or whatever you prefer).
• Let cool before decorating.