Lavender lemon cheesecake

Updated at: Wed, 16 Aug 2023 23:49:33 GMT

Step 1

Preheat oven to 350° Crumb Nilla wafers in a food processor . Combine crumbs brown sugar and melted butter line bottom of springform pan with parchment paper press crumb mixture into bottom of pan bake for 10 minutes until lightly brown. Heat heavy cream and lavender in saucepan for 15 minutes on low, stirring frequently .Set aside and let steep. Beat cream cheese, arrowroot ( can use cornstarch) and 1/2 cup sugar until well blended and creamy. Increase the speed and beat in remaining sugar vanilla lemon zest and lemon juice until blended .Add eggs one at a time .Strain heavy cream and beat in until just blended .Do not over mix. Place filling into the baked crust. Wrap bottom of springform pan with foil and place into a large shallow pan containing hot water that comes up about 1 inch. Bake for 1 hour and 15 minutes ,until edges are light golden brown and center barely giggles. Remove cheesecake from water bath and place it on a wire rack to cool for about 2 hours .Keep the cheesecake in the pan and loosely cover it with plastic wrap refrigerator overnight or until completely cold before serving.

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