Recipes

Lavender Pecan Cheesecake with Blueberry Lavender Sauce

Lavender can be such as surprising taste and aroma when you first encounter it in a dessert.  Both the creamy cheesecake and the rich blueberries are enhanced by the unique floral scent of lavender.  Enjoy with the lights dim, with plenty of time to linger over each bite.

Lavender Cheesecake with Blueberry-Lavender Sauce

Lavender Cheesecake with Blueberry-Lavender Sauce

Lavender Cheesecake with Blueberry-Lavender Sauce
Lavender Pecan Cheesecake with Blueberry Lavender Sauce
Print Recipe
Delicate cheesecake with a floral twist.
Servings Prep Time
1 pie 20 minutes
Cook Time
1 1/2 hours
Servings Prep Time
1 pie 20 minutes
Cook Time
1 1/2 hours
Lavender Cheesecake with Blueberry-Lavender Sauce
Lavender Pecan Cheesecake with Blueberry Lavender Sauce
Print Recipe
Delicate cheesecake with a floral twist.
Servings Prep Time
1 pie 20 minutes
Cook Time
1 1/2 hours
Servings Prep Time
1 pie 20 minutes
Cook Time
1 1/2 hours
Ingredients
Crust Ingredients
  • 1 cup crushed precans
  • 1/2 cup crushed graham crackers
  • 2 tbsp sugar
  • 1 tbsp butter, melted
  • 2 tbsp Palm Oil, Nonstick Spray, or Shortening To grease the springform pan
Filling Ingredients
  • 4 packages cream cheese, softened
  • 1 1/2 cups sugar
  • 4 whole eggs
  • 1 cup yogurt
  • 1/2 tbsp vanilla extract
  • 4 drops Lavender Essential Oil
Sauce Ingredients
  • 1 pound blueberries, fresh or frozen
  • 1 cup sugar
  • 1 tbsp cornstarch
  • 2 tsp lemon juice
  • 1 drop Lavender Essential Oil
  • 1 pinch salt
Servings: pie
Instructions
Crust
  1. Preheat oven to 350 F. In a medium bowl, mix pecans, graham crackers, sugar and butter. Press the mixture evenly into the bottom of the prepared pan and set aside. In a large bowl, use a hand mixer to beat the cream cheese until it is nice and smooth (no lumps allowed). Slowly add the sugar as you continue to beat the cream cheese; scrape the sides of the bowl and continue to beat until combined. Add eggs, one at a time, beating on low just long enough to incorporate. Don’t overmix. Add the yogurt, vanilla, and lavender essential oil and mix just until you have a smooth consistency. Pour filling over prepared crust and stick your pan into your preheated oven. Turn the oven down to 250 degrees Fahrenheit and bake for 1 1/2 hours. The center should still wobble a little. Once done baking, turn the oven off and let sit for at least an hour. After about an hour or so, open the oven door and let it sit for a few more hours. Once cooled to room temperature, refrigerate until set.
  2. Grease the sides and bottom of a 9″ springform pan. I use unrefined palm kernel oil. The slight buttery taste and deep yellow color both improve the cheesecake. Feel free to substitute nonstick spray or shortening.
  3. In a medium bowl, mix pecans, graham crackers, sugar and butter
  4. Press the mixture evenly into the bottom of the prepared pan and set aside.
Cheesecake
  1. In a large bowl, use a hand mixer to beat the cream cheese until nice and smooth. No lumps allowed!
  2. Slowly add the sugar as you continue to beat the cream cheese; scrape the sides of the bowl and continue to beat until combined.
  3. Add eggs, one at a time, beating on low just long enough to incorporate. Don’t over-mix.
  4. Add the yogurt, vanilla, and lavender essential oil and mix just until you have a smooth consistency.
  5. Pour filling over prepared crust and place in preheated oven.
  6. Close over and immediately turn the oven down to 250 degrees and bake for 1 1/2 hours. The center should still wobble a little.
  7. Once done baking, turn the oven off and let sit for at least an hour. After about an hour or so, open the oven door and let it sit for a few more hours. Once cooled to room temperature, refrigerate until set.
Blueberry Lavender Sauce
  1. In a small sauce pan, bring blueberries, sugar, and cornstarch to a boil.
  2. Lower heat & simmer for 5 minutes.
  3. Remove from heat and stir in lemon juice, lavender essential oil and salt,
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