This weekend I decided to try to be creative with a cheesecake. I have very few go-to recipes, but the Betty Crocker cheesecake supreme usually work well for me, so I just adapted that.
I found some lemon wafers at the grocery store, next to the vanilla wafers and graham crackers. I simply added some melted better to lemon wafer crumbs for the crust. After tasting a wafer, I was concerned the lemon might not be strong enough, but I needn’t have worried – it was perfect.
One of the things I like about this basic recipe is that liqueur can be substituted for the milk, which is usually how I add another flavor. I often try to find unusual flavors, like creme brulee liqueur. I have a limoncello cream liqueur that would have been perfect for this cheesecake, but I needed something to infuse with the lavender so I opted for the milk instead. I added some dried lavender flowers to the milk, heated it in the microwave, then covered and steeped it while I prepared the crust and the custard. If you haven’t cooked with lavender before, be aware that the flavor is very strong – a little goes a long way. To overdo it means to serve edible perfume – not a laudable goal. Cream-based recipes are a little more forgiving of lavender. Still, discretion is required.
The acid of lemon juice has to be mixed with cream with care, else the cream curdles. I go for the easy option: lemon oil. Like lavender, one must be cautious with citrus oils – they are very strong. I added a few drops of lemon oil to the cream cheese mixture, then added the strained lavender milk. It seemed I’d applied too light a touch with the lavender, so I added some lavender powder until the mix tasted right. I poured half the mixture over the lemon wafer crust, then added a touch of peppermint extract to the bowl. It wasn’t strong, but if I added more, the peppermint flavor would be too pronounced. I’m growing some mint at home, but it’s not large enough for a proper harvest. I shredded a few leaves and added it to the mixture, then topped off the cheesecake.
After it chilled overnight, I added a dark chocolate ganache, without additional flavoring. Once that set, the indulgence finally began. It’s very good! The crust was more lemony than I expected. I’m glad I didn’t try to punch up its flavor! The lemon flavor in the cheesecake was great, but it somewhat overpowered the lavender. The mint is difficult to taste because of the the other, stronger flavors. That’s OK, because it’s still very yummy.
I’ve been known to add lavender flowers to vodka and let it steep. When I try this again, I will probably use lavender vodka instead of milk in the recipe. I will definitely use the lemon wafers again, and may even make that the only lemon in the entire cake. Next time, I will have so much fresh mint I’ll look for excuses to use it! Perhaps I’ll use the mint to flavor the ganache instead.
In the meantime, I think I’ve revived my lavender kick. I saw an idea for lavender focaccia, and I haven’t made focaccia since class. I guess I have a plan!
In need of a great basic cheesecake recipe? Here’s Betty Crocker’s (with my notes added):
- 1 3/4 cups finely crushed graham crackers (or lemon wafers)
- 1/4 cup finely chopped walnuts (optional, can substitute other nuts)
- 1/2 teaspoon ground cinnamon (or just use cinnamon graham crackers)
- 1/2 cup margarine or butter, melted
- 3 8-oz. packages cream cheese, softened
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1/2 teaspoon finely shredded lemon peel, optional
- 2 eggs
- 1 egg yolk
- 1/4 milk or liqueur
For crust, combine crushed crackers (or wafers), nuts (if desired), and cinnamon. Stir in margarine/butter. Reserve 1/4 cup of crumb mixture for topping, if desired. Press remaining onto bottom and about 2 inches up sides of 8″ or 9″ springform pan.
Combine cream cheese, sugar, vanilla, flour, and lemon peel. Beat with an electric mixer until fluffy. Add eggs and yolk all at once, beating on low speed just to combine. Stir in milk/liqueur. Pour into crust-lined pan. Sprinkle with any reserve crumbs. Place on a shallow baking pan in oven. Bake at 375 degrees: 8″ pan, 45-50 minutes; 9″ pan, 35-40 minutes, or until the center appears nearly set when shaken. Cool 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more, then remove sides of pan. Cool completely. Chill at least 4 hours. (12-16 servings)
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