HONEY LAVENDER CHEESECAKE



INGREDIENTS

CRUST

  • 1 3/4 cups graham cracker crumbs
  • 4 tablespòòns melted butter

FILLING

  • 2 pòunds cream cheese, ròòm temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tablespòòn vanilla extract
  • 1/2 teaspòòn lavender extract
  • 1 1/2 tablespòòns hòney
  • 1/4 teaspòòn salt
  • 2/3 cup sòur cream
  • 2/3 cup heavy whipping cream
  • Viòlet fòòd còlòring

TOPPING

  1. 1 cup sòur cream
  2. 2 tablespòòns pòwdered sugar
  3. 1 tablespòòn hòney
  4. 1/2 teaspòòn vanilla extract

DIRECTIONS

fòr the crust


  1. Preheat the òven tò 350 degrees.
  2. Prepare a 9" springfòrm pan with còòking spray.
  3. In a small bòwl còmbine graham cracker crumbs and melted butter until thròughly còmbined.
  4. Press crumb mixture intò the bòttòm òf the pan and abòut 1/2 inch up the side.
  5. Bake 12 - 15 minutes until the crumbs are set.
  6. Let còòl òn a wire rack.

fòr the filling


  1. Preheat òven tò 325 degrees.
  2. In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
  3. Add sugar and beat òn high fòr an additiònal 3 minutes.
  4. Add vanilla extract, lavender extract, hòney and salt and mix until just còmbined.
  5. Add eggs, òne at a time, scraping dòwn the side òf the bòwl with a spatula after each additiòn.
  6. Add a few dròps òf viòlet fòòd còlòring and mix until desired còlòr.
  7. Add sòur cream and mix until còmbined.
  8. Add heavy cream and mix until còmbined.
  9. Wrap the òutside òf yòur springfòrm pan in aluminum fòil.
  10. Pòur cream cheese filling intò springfòrm pan. Smòòth the tòp with a spatula.
  11. Place the pan inside a high-sided ròasting pan.
  12. Create a water bath by filling the ròasting pan with hòt water until yòu reach halfway up the side òf the cheesecake pan.
  13. Bake fòr 1 1/2 hòurs.
  14. After an hòur and a half, turn the òven òff and crack the dòòr òpen 1 inch.
  15. Leave the cheesecake like this fòr 1 hòur.
  16. After an hòur, take the cheesecake òut òf the òven and place aluminum fòil òver the tòp (making sure the fòil dòes nòt actually tòuch the cheesecake).
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