VANILLA LAVENDER CHEESECAKE
If you are looking for a decadent, creamy dessert to make your next family dinner or girls night in extra special then this is the recipe for you! I have the perfect vanilla lavender cheesecake recipe for you. This Vanilla Lavender Cheesecake will not disappoint with its rich and creamy texture that melts in your mouth.
Servings: 8 slices
Ingredients
FOR THE CRUST:
- 1 1/2 sleeves of Graham Crackers - about 13 or 14 crackers - crushed into crumbs
- 2 Tablespoons of Sugar
- 1 stick of butter - melted
FOR THE CHEESECAKE:
- 4 - 8 ounce packages of Cream Cheese - softened
- 3/4 cup of heavy cream
- 1 cup of Sugar
- 1 teaspoon of Vanilla
- 2 teaspoons of Lavender Syrup
- Neon Lavender - or Neon Purple Food Coloring Gel - approximately 1 teaspoon
FOR THE TOPPING:
- 1 can of Vanilla Frosting
- Purple and white Sprinkles
Instructions
HERE'S WHAT YOU DO:
- Line the bottom of a 7-inch Spring-form pan with Parchment paper, and set it aside. Place the Graham Crackers in a food processor, or blender, and pulse until you have fine crumbs. Pour the crumbs into a bowl, add the sugar, and stir to blend. In a separate bowl, add the butter, and melt in the microwave. Pour the melted butter over the crumbs, and stir to coat crumbs in the butter. Pour the crumbs into the Spring-form pan, and press crumbs down evenly to form the crust. Place the pan in the freezer.
- In the mixing bowl of a stand mixer, place the softened Cream Cheese, Heavy Cream, and Vanilla, and mix on low until well blended. Add the sugar, and Lavender Syrup, and mix until smooth. Add about a teaspoon of the Neon Lavender Food Coloring Gel, and blend until the Cheesecake batter is all one color, scraping down the sides of the mixing bowl, and blending until smooth and color desired is achieved.
- To decorate the Cheesecake: Place the Vanilla Frosting in a pastry bag, with a large fluted tip (see link) and pipe dollops of frosting all around the edge of the cheesecake. Sprinkle the frosting with Purple or Lavender and White Sprinkles. Cut the Cheesecake into 2 to 3-inch pieces, serve, and Enjoy!
Notes
NOTE: Since the cheesecake is frozen, you can take it out of the freezer and decorate it ahead of time, and place it back in the freezer. Remove the Cheesecake 15 to 20 minutes before serving to soften slightly. Or, if you prefer, you can serve it frozen, which is great on a hot summer day! ALSO: The Lavender Syrup adds an aromatic sweetness to the cheesecake.
NOTE: Since some food coloring gels may vary in color intensity - You can start with about 1/2 a teaspoon of the Food Coloring Gel, and keep adding a few more drops until you get the color that you want. OR, you can start with a few drops, and keep adding until the desired color is reached. When you have the color you want, remove the pan from the freezer, and pour the Cheesecake Batter on top of the crust. Smooth the top of the cheesecake evenly in the pan, and place the pan back in the freezer, for at least 4 hours, or overnight for best results.