Lemon & Lavender Cheesecake

 

 

I was watching a lifestyle programme about a lavender farm and they made a by all accounts delicious lavender and lemon cheese cake. I am always looking for interesting things to make with produce from my garden – particularly edible flowers – so this had to be a ‘must try’.

They didn’t really give a recipe but I scribbled down some key points and ingredients, and decided to give it a try.

Biscuit base:
250g packet plain sweet biscuits e.g. round wine
150g butter
1 tbsp cinnamon

Crush biscuits and add cinnamon. Melt butter and stir into biscuits until combined. Press mixture into a loose bottom tin and then chill.

Cheesecake topping:
~12 Lavender heads (use culinary lavender)
Lemon jelly crystals
1/4 cup lemon juice
Rind of a lemon
250g cream cheese

Pour 1 1/2 cup boiling water over the lavender heads in a bowl and allow to infuse for 20 minutes. Strain off the lavender. Mix the jelly crystals, and lemon rind and juice into the strained lavender liquid. Allow to cool then stir in cream cheese and beat until smooth. Mine was still very runny so I left it in the fridge for half an hour to thicken up. Pour over biscuit base and leave for 3-4 hours in the fridge to set.

Decorate with Lavender Sugar and sprigs of lavender just before serving.