This white chocolate and lavender cheesecake is a surprise every time I make it. It's a cheesecake with a delicious taste of white chocolate and cheese,, but it also has a subtle flavor of lavender that surprises everyone. It is very original and delicate and I love it..
It is a recipe that reminds me to the French Provence and to their fields full of lavender. Kilometers and kilometers of f purple and mauve fields with a delicious smell. Although I have to say that the cake is more English than French since it is the English, who are more keen on preparing cakes, cupcakes and cream with Lavender.
The taste is very subtle because it's about infusing one of the ingredients, milk in this case, with lavender. Not seeds but. simply infuse, just as we can do with Mint, Chamomile and Rosemary. A different touch to a cake that turns out to be delicious always.
For the base:
- 100 g melted butter €0.35
- 400 grams of oat biscuits powdered €0,50
- 50 ml milk
For the filling:
- 200 ml of fresh cream 0,15 €
- 5 tablespoons of dry organic lavender €0,20
- 290 g of white chocolate €1.00
- 3 tablespoons of milk €0.15
- 700 g type Philadelphia cream cheese €2.50
- 250 g of mascarpone cheese €1,30
- 1 small can of condensed milk €0.35
- 4 eggs €0.40
For the white chocolate couverture
- 200 g of white chocolate €1,50
- 50 ml of cream €0.25
- 50 g butter €0,24
- a few drops of purple and pink coloring (optional) €0.15
Total €8.30, i.e., €0.69 if we distributed it among 12 generous servings. Unbeatable price for a thin cake and original and that, moreover, is precious.
To make this cake, I used a new mould from Tala Cooking that has become my favorite one. It's a 25 cm springform cake tin with loose base for quick release and with a fantastic non-stick material for baking biscuits and cakes.
The secret is a double layer of non-stick coating that makes the result fantastic no matter what you're baking, and it is also safe for use with metal utensils.. It is very easy to clean, it is oven, fridge and freezer safe and you can wash it in the dishwasher!, so for me it is simply perfect
Directions
1. Heat cream with Lavender in a saucepan. Heat without boiling. Let stand one hour.
2. Cover a 25 cm loose base mold with parchment paper.
3. Turn on the oven to 150 degrees.
4 Work cookies until they become powder. Melt the butter. Mix, add milk and place on the bottom of the pan by pressing lightly with the hand (no to much press since then the dough will be very hard afterwords). We must cover the sides of the mold with cookie dough. Place in the fridge to cool.
5. Melt chocolate with milk. If melting into the mic, we must be very careful because the white choice burns very easily. You have to go by melting on medium power (about 450 Watts) in batches of 30 seconds. Tthis way is not ruin us chocolate.
6. In bowl of an electric mixer, beat both cream cheese until well soft.
7. Add the chocolate to the cheese mixture and beat well.
8. Add the condensed milk. Beat.
9 Add eggs one by one, without adding the following until the previous one is completely incorporated.
10. Add the lavender. emulsified cream Mix well and then add coloring. I used a little violet dye and a little pink coloring, but it depends on the intensity of the color that you want to get.
11 Remove mold from the refrigerator and using a spoon pour the cream cheese mix over the mold with care so that dough does not come up.
12 Bake for 30 minutes at 150 degrees. After this time, cover with aluminum foil so that it is not browned at the top. Bake another 20 minutes and insert a toothpick to make sure it is cooked (the stick must leave no remains of the cream cheese).
13 Remove from the oven and allow to cool completely before placing it in the fridge overnight.
14.
Once the cake is cool, melt 200 g of white chocolate with two tablespoons of cream. Add a tablespoon of butter. Color the same color as the cake. Cover the cake with white chocolate cream. Leave to cool.
15. If you want to you can decorate with a sprig of fresh Lavender.
- If you want a more natural touch, do not use dye
- Difficulty: easy
- Preparation time: 1 hour
- Servings: 10
A great idea what of infuse, a cake I made with you ginger and orange and was spectacular, the yours insurance what is more even with the aroma of lavender ummmm, congratulations, it continues as well, a kiss.
MAYTE DELIGHT
Hola Mayte, because yours had to be delicious also! This is very rich promise you! Thank you for being here with me :)
I LOVE VUESRAS RECIPES WHEN YOU PUT THE PRICES OF THE COST OF THE INGREDIENTS ARE NOT CORRECT 700 CHEESE 1.50 WELL I THINK NOT
Hello Mari Carmen, you're absolutely right so thank you so much for letting me know! It's 2.50 euros and not 1.50 o's. My finger's gone! Thank you very much for letting us know but most of all thank you very much for being around with me :)
What pictures! and video and what a good look!!
and that advice to up the cookie paste by the edges of the mold!
Anyway, I just have to ask you where to buy dry lavender...
Thank you!! ??
HOL Maraura, lavender sold in health food shops. It is important not to use those of pot because you will have chemical fertilizers. You could use the wild field but the best thing is to buy it at health food stores. A hug and thank you very much for being here with me :)
Hi, I loved the idea. Can I use lavender seeds for infusion, instead of flowers? That have have much aroma. Thank you!
Hi Mar, the seeds provide you no aroma or flavor. Flowers Yes. They have to be feed to make sure you have no insecticides or anything toxic. EES very strong but that a small amount of milk is used to infuse, because thus we measure well the intensity of flavor. If it still gives you fear, put less quantity but I assure you that it is delicious. Let me know. Thank you for writing and thank you for being here with me :)
Hello! I'm going to make the cake for a family celebration. It looks super good. I have a doubt, once you infuse the lavender with the cream, do I pull the flowers out of the cream or have they been undone? Thank you very much in advance
Hello Cecilia, the flowers must be removed by straining the cream with the help of a colander. A hug