Lavender Earl Grey Cheesecake

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Culinary lavender, finely ground
  • 3/4 tbsp Earl grey tea

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 1 cup Honey or maple sugar, granulated
  • 1/2 tbsp Vanilla extract

• Dairy

  • 4 (8 oz bricks of organic cream cheese
  • 7 oz Greek yogurt

Found on southbeachprimal.com

Description

Ingredients

• 4 (8 oz) bricks of organic cream cheese, room temperature
• 7 oz Greek yogurt
• 1-1 1/4 cup granulated honey or maple sugar
• 3/4 tbsp Earl Grey tea
• 1/2 tbsp vanilla extract
• 1 tsp culinary lavender, finely ground
• 5 eggs

Directions

• Preheat the oven to 375 degrees Fahrenheit.
• Check your 9 inch springform pan by placing it in a larger baking dish and then adding water about halfway up the sides. Make sure the springform pan doesnt leak. If it does, then dry off the pan and tightly foil the outer bottom. Grease the insides and set aside.
• In a large mixing bowl, beat each brick of cream cheese with a handheld mixer until smooth before adding another brick.
• Add the yogurt and granulated honey. Beat until smooth and the granules are dissolved.
• Next add the tea, vanilla, and lavender. Beat until completely smooth.
• Add one egg at a time, beating until fully incorporated, for at least 15 seconds each before adding another egg. There should be no lumps in this cheesecake batter (as lumps can cause air bubbles which equals cracking!)
• Boil a pot of water and then place the greased springform pan into the larger baking dish again. Pour the cheesecake batter into the springform pan. Then, very slowly, pour the boiling water into the baking dish so that the water reaches halfway up the side of the springform pan. This will help the cheesecake bake more evenly.
• Carefully transfer to the oven and immediately drop the temperature down to 325 degrees Fahrenheit. Bake for 45-50 minutes, until the center still has a 2 inch wide jiggle. You dont want to overbake a cheesecake!
• Turn off the oven and prop open the door with a wooden spoon (leaving the oven door ajar about 2 inches). Leave the cheesecake in the oven to slowly cool for at least an hour. Cold drafts of air and sudden temperature changes leads to cracking. You should have a perfectly un-cracked cheesecake when the hour is up.
• Cover and chill the cheesecake for at least 4 hours before serving, even better if its overnight so that the lavender and earl grey flavors can deepen.