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).
