Lemon and Lavender Spring Cheesecake


Spring is in the air! This scrumptious cheesecake recipe is light and lovely and oh-so-easy to prepare. Happy Eating!

preparation

preparation Time
15 mins

cook Time
0 mins

servings
12

calories
554 per serving

ingredients

  • 2 cup graham crackers, finely ground
  • 1/2 teaspoons cinnamon
  • 1 stick unsalted butter
  • 1 pounds cream cheese, softened
  • 3 eggs, room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 1-1/2 tablespoons dried lavender, ground in coffee grinder
  • 1 lemon, zested
  • 1 teaspoons vanilla

directions

Directions:

Preheat the oven to 325 degrees F. For the Crust: In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes. For the Filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lavender, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Place fresh lavender sprigs on top of lemon for decoration. Happy Eating! *Adapted from Tyler Florence

recipe by

Kari K.


SHOP THE POST

mm
Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

No Comments Yet to comment
×

join for free

join for free

  • Be the first to hear about appliance innovations
  • Share comments and questions with the community
  • Get home tips and tricks in your inbox
  • Hear about exclusive Kenmore promotions
This field is required
This field is required
This field is required
This field is required
This field is required
×

log in to your account

×
This field is required
This field is required
create new account forgot password?

Invalid username or password

welcome, cookmore users!

This is livemore — Kenmore brand’s new home for delicious recipes, household hints and appliance innovations.

continue to livemore

welcome to livemore

Cookmore and the Kenmore Inspiration blog have come together to bring you all the best recipes, cleaning tips, lifestyle ideas and more from Kenmore Brand.

continue without sign up