Hello.
How are you all?
It has been getting colder in Australia recently.
The winter sky is so beautiful that I woke up early in the morning before work to take some photos of the scenery.
I also found some beautiful lavender and decided to make a cheesecake with it.
Notes on making this
I used frozen blueberries in this case, but you can also use fresh ones.
Be careful not to use the lavender as is, use only the petals, or it will have a bitter taste.
The amount of lavender used in this recipe is not even 1 gram, so you will only taste a hint of lavender when you eat the cheesecake. I used organic lavender petals this time.
If you want more lavender aroma or taste, please increase the amount. I wouldn’t recommend lavender oil because sometime you found its not oil for food.
Now let’s make it!
Blueberry and lavender cheese cake
Equipment
- 1 Blender
- 1 Mixer
- 1 Cake mould Diameter 20cm X Height 6cm
Ingredients
Biscuits Base
- 100 g Arnott’s biscuits or any biscuits you like
- 80 g Butter melt
Filling
- 250 g Cream cheese
- 70 g Raw sugar
- 1 tbsp Lemon juice
- 150 g Yoghourts
- 50 ml Milk
- 100 g Frozen blueberries or fresh
- Lavender petal little bit
- 8 g Geltin powder
- 2 tbsp Water
- 150 ml Thicken cream
- 20 g Raw sugar
Instructions
- Making the base: put biscuits into the blender and blend until powdery.
- Put the blended biscuits into a bowl add melted butter and mix together.
- Line a mould/cake/cheesecake tin with baking paper. Pot in the base mix and using a spatula flatten then put it in a fridge to rest for 30mins.
- Making the filling: Put the gelatine powder into a bowl and add water and mix well.
- Pour the milk into a pot and turn heat to low. Add blueberry and the gelatine mixture and simmer until combined.
- Put cream cheese, raw sugar, lemon juice, yoghurt into a blender or mixer and blend until smooth.
- Pour the cream cheese mixture into a bowl.
- Put the blueberry mixture and lavender petals into a mixer and blend well.
- Pour the blueberry mixture into the cream cheese mixture and mix well.
- Pour the thickened cream into a bowl and add raw sugar. Using an electric hand mixer whip the cream until it thickens.
- Add the cream cheese and blueberry mixture to the whipped cream a little at a time.
- Mix well until the cream cheese and blueberry mixture is completely combined.
- Take the mould with the biscuit base from the fridge and pour the cheesecake mixture into the mould.
- Flatten and put it in the fridge for 4-6 hours.
- Check the cheesecake for firmness. If it’s still a little soft put it back in the fridge.
Video
Would you like this?
Melting moments with Lemon Myrtle and roasted Macadamia nuts
YouTube Channel The Grazing Wombat
