Cheesecake of the Month – September 2016!

Here is a recipe that was forwarded to me by a friend (thank you Martha).  I actually made this one last month and it was phenomenal!

Blueberry-Lavender White Chocolate Cheesecake

Crust
40 vanilla wafers
1 Tablespoon of dried culinary lavender
1/4 cup of butter, melted
1 Tablespoon of sugar

Filling
2 bars (3.5 ounces each) of white chocolate, chopped
1 Tablespoon of dried culinary lavender
3 packages (8 ounces each) of cream cheese, softened
1/2 cup of sugar
3 eggs
3 Tablespoons blueberry jam
Fresh blueberries and fresh sprig of lavender for garnish

Directions
1. For baking the crust, preheat your oven to 350 degrees.

2. In a food processor, grind vanilla wafers and lavender until you have fine crumbs.  Add the butter and the sugar and pulse until the mixture is combined and crumbly.

3. Spread the crumb mixture onto the bottom of a 9-inch springform pan and press down evenly.  Bake until firm and fragrant (8 to 10 minutes).  Remove from the oven and set aside to cool.

4. Reduce the oven temperature to 325 degrees.

5. For the filling, put the white chocolate in a heatproof bowl and set it over a saucepan of hot (not boiling) water.  Stir occasionally until the chocolate is almost completely melted.  Remove the bowl from the heat and stir until the chocolate is completely melted and smooth.  Set it aside to cool slightly.

6. Grind your lavender until a fine powder forms and set aside.

7. In a large bowl, beat the cream cheese and sugar until light and fluffy, scraping the bowl occasionally.

8. Add the melted chocolate and lavender. Beat on low speed until combined.

9. Beat in the eggs (one at a time) on medium speed.

10. Pour the filling over the crust.  Drop small spoonfuls of the blueberry jam evenly over the filling and swirl decoratively with the blade of a slim knife.

11. Bake the cheesecake until the center is almost set (50 to 55 minutes).  Do not overbake.

12. Remove the cheesecake from the oven and place on a wire rack to cool.  Run a thin spatula around the edge of the pan to loosen.  Let cool for one hour and then refrigerate until chilled (at least 3 hours).  Cover pan tightly and refrigerate overnight.

13. Remove the cheesecake from the pan and transfer to a serving plate.  Cut into wedges and garnish with blueberries and sprig of lavender.

Source: Food & Drink, Summer 2016, p. 155.

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