Lavender Raspberry Cheesecake

Show your love with an extra sweet dessert that will be sure to delight your sweetheart 💜

Makes 1 nine inch square or circle cheesecake (about 16 servings)

Prep Time: 45 minutes

Bake Time: 40 minutes

Cool Time: 3 hours

Ingredients

Raspberry Sauce

Crust

Cheesecake Filling

Raspberry Sauce

Make the raspberry sauce first, as it will need to be cooled before using.
In a small bowl, combined cornstarch and 1 teaspoon water, mix well.
In a small pot, gently heat the raspberries, sugar, lavender and water over medium heat until it begins to simmer. Stir to break up the raspberries.
Once it begins to simmer, add in the cornstarch mixture and allow to simmer for 3 minutes.
Remove from heat and press the mixture through a fine mesh strainer to remove the seeds and lavender.
Allow to cool before using on cheesecake. This can be stored covered in the fridge for one week.

Crust

Line a 9inch pan with parchment paper. If making a circle cheesecake, use a 9inch springform pan and line the bottom of the pan. If making cheesecake squares, use a 9inch square pan and line the pan with parchment paper so that the ends o the paper come up over the edge of the pan. This will make it easier to remove your cheesecake.
Preheat oven to 325°F (162°C).
In a small pot, melt the butter over medium heat until melted. Or melt butter in microwave.
In a medium bowl, combine the graham cracker crumbs, lavender and sugar. Pour in the melted butter and stir until well combined.
Scoop the crumb mixture into your prepared pan and press until you have a flat layer. Using a flat bottom cup will help to smooth the crumbs.
Bake in over for 8 minutes. Keep oven on while you prepare the filling.

Cheesecake Filling

Beat the cream cheese in a stand mixer with the paddle attachment or using a handheld beater on medium-high speed until smooth and creamy. Scrape the bowl.
Add in the sugar and mix until combined. Scrape the bowl again.
Add in the vanilla. Continue mixing and add in eggs, one at a time until filling is mixed. Scrape the bowl and mix again if needed.
Pour half the filling into the pre-baked crust. If desired, drizzle half the raspberry sauce and spread the remaining filling over the sauce to create a raspberry layer. Drizzle more raspberry sauce over the filling and use a tooth pick to create swirls. Alternatively, save the raspberry sauce to drizzle on the completed cheesecake.
Bake for 30-40 minutes or until cheesecake appears set on top and edges are a light brown.
Allow cheesecake to cool in pan on a wire rack for 45 minutes. Chill in the refrigerator until completely cooled (about 3 hours).
Gently remove the cheese cake from the pan to slice. Clean the knife after each slice to create neat cuts.
Drizzle raspberry sauce (if desired) over cheese cake before serving and garnish with fresh raspberries and lavender buds.
Store cheesecake, covered, in fridge for up to one week.

Tips:

This recipe can be made in different pans. If you want to make individual cheesecakes, you can make in a muffin tin, using cupcake liners.
To make the heart shape, use a cookie cutter to cut out the shape. Before cutting, thoroughly chill the cheesecake (pop in the freezer to help chill). Gently heat the cookie cutter under hot water to help slice through the cake.
Use a water bath to prevent cracking on your cheese cake. To make a water bath, wrap your pan in tinfoil so that no water can seep through the pan. Before baking the cheesecake, place the tinfoil wrapped cake pan in a roasting pan with sides that come up to about the same height as the cake pan. Place in oven, and pour hot water into the roasting pan so that water level comes up to about halfway up your cake pan.