Lavender Pecan Cheesecake with Blueberry Lavender Sauce
Delicate cheesecake with a floral twist.
Servings Prep Time
1pie 20minutes
Cook Time
1 1/2hours
Servings Prep Time
1pie 20minutes
Cook Time
1 1/2hours
Ingredients
Crust Ingredients
  • 1cup crushed precans
  • 1/2cup crushed graham crackers
  • 2tbsp sugar
  • 1tbsp butter, melted
  • 2tbsp Palm Oil, Nonstick Spray, or ShorteningTo grease the springform pan
Filling Ingredients
  • 4packages cream cheese, softened
  • 1 1/2cups sugar
  • 4whole eggs
  • 1cup yogurt
  • 1/2tbsp vanilla extract
  • 4drops Lavender Essential Oil
Sauce Ingredients
  • 1pound blueberries, fresh or frozen
  • 1cup sugar
  • 1tbsp cornstarch
  • 2tsp lemon juice
  • 1drop Lavender Essential Oil
  • 1pinch salt
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,