LAVENDER HONEY CHEESECAKE
I love the scent of lavender, and the edible flowers make this cheesecake one of the most spectacular I've tasted. You can use lavender honey in this recipe for extra flavor, but even without it, the lavender is very distinct. -Julie Palmer, Lafayette Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside., Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust., Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.
Nutrition Facts : Calories 322 calories, Fat 23g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 181mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
HONEY AND LAVENDER CHEESECAKE BITES
Elevate your cheesecake with this rich blend of nature's best. Try our Honey and Lavender Cheesecake Bites for a sophisticated take on this creamy dessert. You'll love trying these Honey and Lavender Cheesecake Bites.
Provided by My Food and Family
Categories Home
Time 2h23m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs, lavender and butter; press onto bottoms of 24 paper-lined mini muffin cups, using about 1 tsp. crumb mixture for each cup. Bake 5 min. or until lightly browned.
- Beat cream cheese, sugar, lemon zest, lemon juice and 1/4 cup honey in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups.
- Bake 13 min. or until centers of cheesecakes are almost set. Cool completely.
- Refrigerate 1 hour.
- Cook cream and remaining honey in small saucepan on medium heat 5 min. or until thickened, stirring constantly. Cool completely.
- Spoon honey mixture over cheesecakes just before serving.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 75 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 8 g, Protein 1 g
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