Purple Haze Cheesecake
Credit
Adapted from Double Lemon Cheesecake, Bon Appétit, November 1991 and Cheesecake with Minted Blackberries, Gourmet, August 2008.
Photos by Vanessa Couvrey
Ingredients
Crust
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3/4 stick unsalted butter, softened
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1/2 cup packed light brown sugar
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3/4 cup all-purpose flour (substitute rice flour if gluten free recipe is desired)
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1/2 cup blanched almonds, finely chopped
Filling
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20 ounces cream cheese, room temperature
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1 4oz Cypress Grove Purple Haze Chevre disk
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1 ½ cup sugar
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4 eggs
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2 teaspoons vanilla extract
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1 Tbs Lavender Sugar*
Topping
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1 cup sour cream
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2-3 Tbs Lavender Sugar (according to desired strength of lavender flavor)
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1 Tbs Sugar
Directions
Preheat oven to 350ºF with rack in middle.Beat together butter and brown sugar with an electric mixer until light and fluffy. Reduce speed to low and add flour and almonds, mixing until combined and dough begins to clump together. Press onto bottom of baking pan with floured fingers. Wrap bottom of spring form pan with aluminum foil (to catch melting butter!) and bake until golden brown about 15-25 minutes. Cool crust completely in pan.
Blend filling ingredients (all 6) in food processor until completely smooth. Pour mixture into crust. Bake until cake filling is “just set,” about 35 minutes. Carefully remove cheesecake and allow it to cool to room temperature in the spring form pan. As it cools, the filling will shrink down into the pan. When cooled, use a paring knife to release the edges from the side of the pan. Release the spring form and chill, uncovered in the refrigerator, overnight. (Can be prepared 2 days ahead.)
When ready to serve, combine all three ingredients for the topping in a small bowl. Spread mixture evenly over cheesecake. Enjoy!
*Using a mortar & pestle, grind lavender and sugar (1:10 ratio) until mostly pulverized. Sift out lavender and use the sugar for all purposes delicious!
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