Lavender Cheesecake Recipe
Our Lavender Cheesecake is one of many reasons our festivals goers have become regulars to our farm. Our recipe is a better fit for making large batches so we’ve found an easy-to-follow recipe by King Arthur Flour that we’ve added to in the slightest bit so you can feel like you’re here with us. Read through the recipe below and guess which part of the ingredients we’ve added a special 123 Farm touch to!
Ingredients
Crust
* 1 1/2 cups (128g) graham cracker crumbs (9 to 10 whole graham crackers, crushed)
* 1/4 cup (28g) confectioners' sugar
* 5 1/3 tablespoons (74g) butter, melted
* 1/8 teaspoon salt
Filling
* 2 cups (454g, 2 large packages) cream cheese, at room temperature
* 2 large eggs, at room temperature
* 2/3 cup (152g) granulated sugar blended with 1 teaspoon of lavender culinary buds
* 1 teaspoon vanilla extract
Instructions
1. Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350°F.
2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
3. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
4. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
5. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
6. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the filling 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center.
7. Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.
8. Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.
Want to add a fruity topping? Try adding a dollop of our Strawberry Lavender Jam on top of a slice of your homemade cheesecake!