Cheesecake with Lavender Filling and Whipped Cream & Cherry Topping

Ingredients:

• Shortbread Base:
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• Lavender Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup granulated sugar
• 1/2 cup heavy cream
• 2 teaspoons dried lavender flowers, finely chopped
• 3 large eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Whipped Cream & Cherry Topping:
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup cherries, pitted and chopped

Instructions:

1. Shortbread Base:
2. Preheat oven to 350°F. Grease a 9-inch springform pan.
3. In a medium bowl, whisk together flour and sugar. Add in butter and mix until a dough forms.
4. Press dough into bottom of prepared pan. Bake until lightly golden, about 20-25 minutes. Let cool completely.


5. Lavender Filling:
6. In a large mixing bowl, beat cream cheese and sugar until smooth with no lumps.
7. Add in heavy cream and lavender flowers, and beat until incorporated.
8. Beat in eggs one at a time. Add lemon juice and vanilla extract and mix until smooth.
9. Pour filling over cooled crust and smooth the top with a spatula.
10. Bake until the edges are lightly golden and the center is set, about 45-50 minutes.
11. Allow cheesecake to cool completely before removing from the pan. Refrigerate for at least 4 hours or overnight to chill.


12. Whipped Cream & Cherry Topping:
13. In a large mixing bowl, beat heavy cream until soft peaks form.
14. Add sugar and vanilla extract, and beat until stiff peaks form.
15. Spoon whipped cream over chilled cheesecake and spread evenly.
16. Top with chopped cherries.