Recipe #17 is not only delicious but lovely to look at, as you can see. I decided to play with my passion for cheesecake this weekend and whip one up. However, I didn’t just want to make any old cheesecake. I wanted to come up with a slightly more unique flavor combination than the usual offerings one finds with cheesecake flavorings.
I have been using lavender a lot lately, especially in my pancakes. One of my most raved about recent pancake varieties is my blueberry lavender recipe. So naturally, all this lavender I have been working with as of late sparked a bulb when considering cheesecake possibilities. I have also heard of all things earl gray flavored being a trendy as well as simultaneously rather timeless flavor, especially in combination with recipes involving creams or sweets. So I put two and two together and that set the course of my experiment.
I am excited to report rave reviews from the handful of people who sampled it. This recipe is refined sugar-free as well as gluten free. Its not lactose-free. Personally, I don’t think a cheesecake is cheesecake unless its made of cream cheese. While I have sampled some excellent raw cheesecakes which are dairy-free (and I plan to attempt one for this very website at some point in the near future ;-)), I had to go with a legit cheesecake (aka, with dairy) for this particular recipe (just minus the sugar and gluten).
For the crust
2 cups of ground almonds (you can purchase these already ground in the baking aisle at your local grocery store, or you can grind them yourself in a food processor)
½ cup of palm sugar (aka coconut sugar)
4-5 tablespoons of melted butter
For the cheesecake
16 ounces of Philadelphia cream cheese
8 ounces of mascarpone cheese
1 tablespoon of vanilla extract
1 tablespoon of lavender
1 tablespoon of earl gray tea (literally just rip open a tea bag to get this J)
1/3 cup of honey
¼ cup of maple syrup
- Preheat the oven to 350 degrees F/176 degrees C.
- First, prepare the crust. Mix the crushed almonds, palm sugar and melted butter together in a bowl using a fork. Upon being mixed thoroughly, the ingredients will form a course meal. Press into the bottom of a 9 inch round cake pan. Bake the crust for roughly 12 minutes. Remove from oven and allow to cool as you prepare the cheesecake filling.
- Mix the two cheeses, vanilla, honey and the maple syrup together in a bowl using a fork. You can use an electric mixer on medium speed if you like, though I find mixing by hand with a fork works just fine.
- Add in each egg, one at a time. Mix well until egg is just blended into the cheesecake filling. Then add the next egg, until all three have been added in.
- Once the eggs have been added/mixed in, pour half the batter into another bowl. In this other bowl of batter, mix in the earl gray tea and the lavender. Stir gently with a spoon for 45-60 seconds or so, just to allow the flavors to really release and meld together.
- Pour the first bowl (without the earl gray/lavender) of cheesecake filling into the crust. Then pour the earl gray/lavender infused cheesecake filling on top.
- Bake at 350 degrees F/175 degrees C for 45 minutes. The edges will appear very light golden brown and the center should no longer appear liquidy. It should be mostly solid.
- Remove from oven and allow cake to cool.
- Refrigerate for a minimum of 4 hours before serving.
I recommend this cake be served with blueberries and blackberries specifically. They pair really nicely with the earl gray and lavender flavorings.
The cake will keep for up to 5 days in an airtight container in the fridge.