Yield: 1 cheesecake
|1½ cup||Total graham cracker and/or gingersnap crumbs|
|½ cup||Melted butter|
|24 ounces||Cream cheese; softened|
|2 cups||Sour cream|
|8 ounces||Sour cream|
|½ cup||Chopped walnuts|
|1 tablespoon||Lemon juice|
|1 tablespoon||Crushed dried lavender flowers|
|1½ teaspoon||Vanilla extract|
|1 teaspoon||Whole dried lavender flowers|
|¼ teaspoon||Vanilla extract|
Preheat oven to 350 F.
Combine crust ingredients and press firmly into the bottom and up 2" of the sides of a 9" springform pan; chill.
With mixer on high speed, beat cream cheese and sugar until smooth.
With mixer on low, add eggs, sour cream, cornstarch, lemon juice, lavender flowers and vanilla. Blend all ingredients on medium speed for 3 minutes.
Pour mixture into the chilled crust and bake for 1 hour. Turn off the oven and leave the cake in for 30 minutes longer. Remove and let cool in pan. Chill.
Mix sour cream with the remaining three ingredients and spread over the top of the cheesecake. Cover and refrigerate. To serve, remove the rim of the pan, loosen the cheesecake from the bottom, and slide it onto a plate.
From Tom Bergey of Newalla, OK in "Kitchen Table: Where Herbs and Spices Make a Difference" column in the August/September 1994"Herb Companion." Vol. 6, No. 6. Pg. 22. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-02-94