California Lavender Cheesecake

A taste of this evokes the smells of summer...even in the middle of winter!

Ingredients:

Crust:
1-1/2 Tbsp. dried lavender
24 vanilla wafers, whirled in food processor or blender to make crumbs

Cake:
12 oz cream cheese
Butter
6 oz. mild goat cheese
3/4 C. sugar

Topping:
2 Tbsp. cornstarch
1/2 C. lavender jelly, melted over very low heat
4 large eggs, separated

Preparation:

Have all crust and cake ingredients at room temperature. Preheat oven to 350°.
Mix ¼ cup boiling water with 1 Tbsp. dried lavender. Let steep until cool. Strain out lavender to yield 3 Tbsp. infusion.
Generously butter bottom and sides of an 8" springform pan.
Coat with vanilla wafer crumbs, letting excess crumbs form an even layer on bottom on pan.
Blend cream cheese and goat cheese with hand-held mixer on low speed until smooth.
Beat in sugar, cornstarch and 2 egg yolks. (Save additional 2 yolks for another use.)
Mix in lavender infusion and remaining ½ Tbsp. dried lavender.
In a separate bowl, whip 4 egg whites to form stiff peaks. Thoroughly fold egg whites into cheese mixture.
Pour cheese mixture into prepared pan. Bake in middle of oven for 35-40 minutes or until edges are lightly browned and center is just set.
Remove from oven and cool on rack for 5 minutes.
Gently loosen edges of cake from pan with a knife to allow cake to fall. (Cake may crack while settling.)
Cool for another 30 minutes before glazing top of cake with warm melted Lavender Jelly.
Refrigerate just until glaze sets (about 15 minutes). Remove sides of pan and serve while still warm. Refrigerate any leftovers.

Directions:
A taste of this evokes the smells of summer...even in the middle of winter!

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California Lavender Cheesecake

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