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Lavender Honey Cheesecake

September 11, 2012

What could be a more fitting closing to a wine and cheese tasting party than cheesecake? This is a twist on a more traditional cheesecake that is a bit less sweet. We served it with a dusting of confectioner’s sugar and drizzled with a bit more of the honey, but it would be delicious with your favorite fruit compote as well.

You will need:

  • 5 oz chocolate wafer cookies
  • 5 T butter
  • 1 t ground cinnamon
  • 8 oz regular cream cheese (no skimping!), softened at room temperature
  • 8 oz quark or ricotta
  • 8 oz creme fraiche
  • 2 t vanilla extract
  • 3 T raw sugar
  • 3 eggs, lightly beaten
  • 3 T lavender honey, or to taste

Then you will…

  1. Preheat your oven to 300 degrees. Place an 8-inch springform cake pan on a baking sheet in preparation.
  2. To make the crust, you will crush the cookies until you have even-sized pieces. You can either use a food processor or put them in a plastic bag and break apart with your hands or a rolling pin.
  3. In a small saucepan, melt the butter. Stir in the cinnamon and cook a few seconds until fragrant.
  4. Mix in the cookie crumbs. Remove from heat and stir until they have absorbed all the butter.
  5. Pour the crumb mixture into the prepared spring form. Distribute evenly along the bottom of the pan and press down firmly with hands or a spoon to set the crust. You do not need to put crust up the sides on this recipe.
  6. Bake 20 minutes, until crisp.
  7. In a large bowl, whisk the cream cheese together with the quark/ricotta and the creme fraiche.
  8. Whisk in the vanilla, raw sugar and one egg.
  9. Whisk in the remaining eggs.
  10. Whisk in the honey one tablespoon at a time. Two tablespoons will give you a tangy cheesecake; more will be sweeter.
  11. Pour the filling into the crust. Bake for 30 more minutes until just firm.
  12. Turn off the oven and allow to cool in the oven.
  13. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
  14. Remove from springform prior to serving.
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