Lavender Honey Cheesecake

• Produce

  • 10 drops Lavender extract, natural
  • 4 1/2 tbsp Lavender flowers, fresh or dry

• Condiments

  • 9 5 oz (270g lavender honey

• Bread & Baked Goods

  • 12 oz Digestive biscuits

• Dairy

  • 1/2 cup Butter, unsalted
  • 13 oz Cream cheese

• Liquids

  • 4 1/2 tbsp Water

• Other

  • 1 9 cup (40,5 cl cream

Found on delscookingtwist.com

Description

Ingredients

• 12 oz (375g) Digestive biscuits
• ½ cup (115g) unsalted butter
• 9,5 oz (270g) lavender honey
• 4½ tbsp fresh or dry lavender flowers
• 4½ tbsp water
• 10 drops natural lavender extract (optional)
• 13 oz (375g) cream cheese
• 1,9 cup (40,5 cl) cream

Directions

• Crush the biscuits finely. Melt the butter and mix with the biscuit crumbs. Spread the micture into the bottom of a springform equiped with removable edges, about 26 cm in diameter.
• Boil the water with 1 tablespoon honey. Add the lavender flowers and let steep for about 15 minutes. Strain the lavender flowers and save the liquid. Add in the lavender extracts drops.
• Mix the rest of the honey with cream cheese and stir in lavender liquid. Whip the cream and stir it gently into the cream cheese mixture. Spread the mixture evenly over the biscuit crumbs into the springform. Place in the refrigerator for at least 3 hours. You can also freeze it if desired.