Lemon Lavender Cheesecake
Ingredients
- 250g digestive biscuits, crushed
- 100g unsalted butter, melted
- 500g cream cheese
- 200g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1 tbsp dried culinary lavender
- 200ml double cream
- Fresh lavender sprigs and lemon slices for garnish
Instructions
- Preheat the oven to 160°C (320°F).
- In a bowl, mix the crushed biscuits and melted butter until well combined. Press the mixture into the base of a 9-inch springform pan, and refrigerate for 30 minutes.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, lemon juice, and dried lavender.
- In a separate bowl, whip the double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled biscuit base and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with fresh lavender sprigs and lemon slices.
- Slice and enjoy the refreshing and floral flavors of this lemon lavender cheesecake!
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