Lavender Brownie Cheesecake Recipes

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.

LAVENDER CHEESECAKE

Steps:

• Preheat oven to 350°F, and grease a 9-inch springform pan. Whisk graham cracker crumbs, margarine, salt and 1/4 cup of the sugar together in a medium bowl until combined. Press firmly onto bottom of the pan (or up the sides, if desired). Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325 degrees F.
• Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through. Place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.
• Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add the remaining 1-1/4 cup sugar and beat for an additional minute until well blended. Add Greek yogurt, vanilla and lavender (and earl grey tea, if using), and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overbeat! Pour into crust.
• Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.
• Close the oven door, and bake about 1 hour 40 min, or until center is almost set. (The center of the cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight. Remove springform rim, and top cheesecake with whipped cream just before serving. Store leftover cheesecake in refrigerator.
• To make earl grey homemade whipped cream, first bring the heavy cream to a simmer in a small saucepan over medium-low heat. Add a tea bag and steep for 4 minutes, then remove the tea bag. Refrigerate cream until cool. Then follow these simple instructions for how to make homemade whipped cream.

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.