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
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.
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