Lavender Cheesecake Squares Recipes

LAVENDER-LEMON CHEESECAKE SQUARES

Steps:

• Heat oven to 325°F.
• Bring large saucepan of water to boil; pour into casserole dish. Place on bottom oven rack. (This acts as a makeshift water bath and turns the oven into a "steam room," to help prevent the cheesecake from cracking as it bakes.)
• Combine cracker crumbs, butter and brown sugar; press onto bottom of parchment-lined 13x9-inch baking dish.
• Beat cream cheese in large bowl with mixer until creamy. Add granulated sugar; mix well. Add all remaining ingredients except eggs; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour over crust.
• Bake 1 hour 5 min. or until center of cheesecake is almost set.
• Turn oven off. Let cheesecake stand in oven, with door partially open, 1 hour. Remove cheesecake from oven; cool completely.
• Refrigerate 2 hours. Use parchment handles to remove cheesecake from baking dish before cutting into squares to serve.

LAVENDER CHEESECAKE

Steps:

• Preheat the oven to 350°F
• Coat the sides of a 9-inch springform pan with a couple tablespoons of butter or use non-stick spray.
• Combine the graham cracker crumbs and sugar in a large bowl and add the melted butter and toss with a fork until evenly moistened. The mixture should look like damp sand and clump together when squeezed.
• Tip the crumbs into the prepared pan and press them evenly up the sides, then spread the remaining crumbs over the bottom. Press down firmly with the flat bottom of a measuring cup or the flat bottom of a glass.
• Transfer the pan to the hot oven and bake the crust for 10 minutes. Remove and set on a cooling rack while preparing the custard.
• Once the pan has cooled, set the pan inside a slow-cooker liner or turkey roasting bag, roll the top of the bag down to the edge of the pan so that the top of the cheesecake is not covered. Tie the bag snuggly around the top with a twisty wire. The oven-proof bag will prevent water from seeping into the springform pan. Set the prepared water-proof pan inside a larger, deep-sided pan such as a roasting pan.
• Chop or grind the dried lavender buds and reserve. (See Notes)
• Add the cream cheese and sugar to a mixing bowl, a stand mixer if possible, and beat on medium-low speed for 1 minute until smooth. Add the cornstarch, salt, sour cream and vanilla. Beat on medium-low speed for another minute until creamy. Stop the motor and scrape down the sides and bottom of the bowl with a spatula.
• With the mixer speed still on medium-low, beat for another minute while adding the eggs and yolks, one at a time, mixing well between each addition. Do not over mix.
• Fold in the chopped lavender buds with a spatula, tasting for flavor.
• Pour the custard into the cooled crust, transfer both pans to the oven. Pour hot water into the outside pan until it reaches 2/3 up the springform pan. Bake the cheesecake for 50-55 minutes, then turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour then carefully transfer both pans from the oven and lift the cheesecake from the water bath. Remove the oven bag from around the springform pan.
• Let the cheesecake cool for another 30 minutes.
• Increase the oven temperature to 400°F
• Combine the sour cream, sugar, and vanilla until the sugar has been dissolved. Spread the sour cream mixture evenly over the top of the cheesecake. Transfer to the oven and bake for 8 minutes. Remove from the oven and cool for 1-2 hours then cover with plastic and refrigerate overnight. (See notes)
• To remove from the pan, run a thin sharp knife around the inside of the pan, loosen the metal side ring and transfer the cake to a serving plate.
• To serve, use a thin sharp knife dipped in hot water then wiped dry, slice into wedges.

LAVENDER HONEY CHEESECAKE

Steps:

• In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside., Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust., Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.

CHEESECAKE SQUARES

Steps:

• In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

LAVENDER CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees.
• CRUST: Butter an 8" square baking dish.
• In a bowl cream the butter and brown sugar together. Stir in the flour, pecans and lavender.
• *Reserve* 1 cup of the crust mixture. Press the remaining mixture into the baking dish. Bake for 15 minutes.
• FILLING: While the crust bakes, prepare the filling by beating together the white sugar and cream cheese. Next beat in the egg, milk, lemon juice and vanilla extract until smooth.
• Pour the filling into the baked crust then sprinkle evenly with the reserved crust topping.
• Bake 25 minutes. Remove from rack and cool 10 minutes. To serve, cut into squares and place on cake platter. Garnish with fresh lavender sprigs if desired.
• Keep stored in refrigerator; covered well.