Recipe For Lavender And Lime Cheesecake

There has been something lacking on my blog! A signature dish. In my recipe book, Lavender and Lime, the signature dessert is lavender and lime meringues. I was tasked to come up with something original for the recipe book, and that recipe at the time seemed perfect. And then, a while back on twitter someone (and if it was you, please tell me) suggested I submit a lavender and lime cheesecake for testing. Well, before it could even be tested, it had to be made. These ones below are my second attempt. The first large cheesecake was devoured before my camera could come near it..

Lavender And Lime Cheesecake
Lavender And Lime Cheesecake

The second thing lacking on my blog is a header that shows both lavender and lime. As soon as I had made these, I knew exactly how I wanted to style them. At that stage, a new header was the farthest thing from my mind. I stopped off at Mountain Streams Nursery and Richard and Ilse told me I could cut some lavender off one of their bushes for my photo shoot. As limes are in season I have a lot of them in my fridge, so the shoot kind of came together from that. And as soon as I saw this photograph I knew that this was going to be my new header. It shows both  lavender and lime, and it has a food item on it! Perfection (in my mind) indeed. I have to pat myself on the back for this photograph as it is one of the first ones I am really chuffed with. I am really proud of where I have got to with my blog and my photography. A big thank you goes to Sam Linsell for always inspiring me when I am behind the lens! Next step – a new profile shot 🙂

Do you have a signature dish?

Lavender And Lime Cheesecake

Author: an original recipe from Lavender and Lime

Ingredients

For the biscuit base:

  • 125 g chocolate biscuits
  • 60 g butter melted

For the cheesecake:

  • 2 leaves gelatine
  • 250 g cream cheese
  • 250 g mascarpone
  • 2.5 mls lavender petals
  • Zest and juice of 2 limes
  • 2.5 mls sugar - I used fructose

Instructions

For the biscuit base:

  • Spray a spring form tin with a cook and bake spray and line the bottom with baking paper
  • Crush the biscuits until fine
  • Mix in the melted butter
  • Place the biscuits into the spring form tin
  • Press in well and place in the fridge until needed

For the cheesecake:

  • Cover the gelatine in cold water and soak for 5 minutes
  • Squeeze out the excess water and dissolve in a little hot water
  • Mix together the cream cheese and the mascarpone
  • Add the lavender, the lime juice and zest and the sugar
  • Mix well and add to the gelatine
  • Once mixed together thoroughly, spoon over the biscuit base
  • Flatten with a palate knife
  • Allow to set in the fridge for at least 4 hours before serving

Notes

you might not find this sweet enough for your taste so adjust the sugar if necessary

Click on the links for conversions and notes.

What I blogged:

Lavender and Lime Signature

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40 thoughts on “Recipe For Lavender And Lime Cheesecake

  1. I don’t have a signature dish. I try my best to cook decently and admire others who can 🙂
    *Hugs*

  2. nice lavender and lime!! two powerful scents…the small size look very cute and inspiring.

  3. I was just admiring your blog header – it is truly inspired – I was surprised to see that it was so recent as it looked so right! It took me ages to create the right blog header and I made a cake that became my avatar because I couldn’t find the right picture

  4. I am definitely going to try this!!! Do I need to steal lavender petals from my neighbours bush!!!

  5. The lavender flowers are they fresh or can you use dried ??
    I thought I would give this a go

    James

  6. Yes, they do look lovely. Um. When you say “Chocolate biscuits” do you mean, a chocolate covered biscuit or a chocolate flavoured biscuit? thanks!

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