Ingredients
Directions
Preheat oven to 350F (180 C)
In a food processor, process vanilla wafers and lavender until fine crumbs form. Add butter and sugar and pulse briefly until mixture is combined and crumbly.
Tip crumb mixture into a 9 inch (23 cm) springform pan and press evenly over base. Bake until firm and fragrant, 8 to 10 minutes. Set crust aside to cool.
Reduce oven temperature to 325 F (160 C)
Put chocolate in a heat proof bowl, set over a saucepan of hot, not boiling water. tir occasionally until chocolate is almost completely melted. Remove bowl from heat and tir until chocolate is melted and smooth. Set aside to cool slightly.
In a clean spice or coffee grinder, grid lavender until a fine powder forms. Set aside.
In bowl of a stand mixer fitted with paddle attachment, beat cream cheese and sugar on medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl once or twice.
Add melted chocolate and ground lavender. Beat at low speed until combined. Scrape down sides of bowl.
Beat in eggs, one at a time, on medium speed, scraping down sides once or twice.
Pour filling over crust. Drop small spoonfuls of blueberry jam over filling. Swirl decoratively with the blade of a thin knife.
Bake cheesecake until center is almost set, 50 to 55 minute. Do not overtake.https://flyingplates.com/wp-admin/post.php?post=6489&action=edit#
Remove cheesecake from oven and place pan on a wire rack, Run a thin spatula around edge of cake to loosen it from sides of pan. Let cool for an hour, then refrigerate until chilled, about 3 hours. Cover pan tightly and refrigerate overnight.
Release sides of pan and slide cheesecake onto serving plate. Cut into wedges and garnish with blueberries and lavender sprigs.
Ingredients
Directions
Preheat oven to 350F (180 C)
In a food processor, process vanilla wafers and lavender until fine crumbs form. Add butter and sugar and pulse briefly until mixture is combined and crumbly.
Tip crumb mixture into a 9 inch (23 cm) springform pan and press evenly over base. Bake until firm and fragrant, 8 to 10 minutes. Set crust aside to cool.
Reduce oven temperature to 325 F (160 C)
Put chocolate in a heat proof bowl, set over a saucepan of hot, not boiling water. tir occasionally until chocolate is almost completely melted. Remove bowl from heat and tir until chocolate is melted and smooth. Set aside to cool slightly.
In a clean spice or coffee grinder, grid lavender until a fine powder forms. Set aside.
In bowl of a stand mixer fitted with paddle attachment, beat cream cheese and sugar on medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl once or twice.
Add melted chocolate and ground lavender. Beat at low speed until combined. Scrape down sides of bowl.
Beat in eggs, one at a time, on medium speed, scraping down sides once or twice.
Pour filling over crust. Drop small spoonfuls of blueberry jam over filling. Swirl decoratively with the blade of a thin knife.
Bake cheesecake until center is almost set, 50 to 55 minute. Do not overtake.https://flyingplates.com/wp-admin/post.php?post=6489&action=edit#
Remove cheesecake from oven and place pan on a wire rack, Run a thin spatula around edge of cake to loosen it from sides of pan. Let cool for an hour, then refrigerate until chilled, about 3 hours. Cover pan tightly and refrigerate overnight.
Release sides of pan and slide cheesecake onto serving plate. Cut into wedges and garnish with blueberries and lavender sprigs.