Lavender Dreams Cheesecake Recipe

Ingredients:

• 1 cup of digestive biscuits, crushed
• 3 tablespoons of butter, melted
• 1 tablespoon of honey
• 1 tablespoon of dried lavender flowers, crushed
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 3 eggs, room temperature
• 1 medium sweet potato, cooked and mashed
• 1/4 cup of maple syrup
• 1 tablespoon of vanilla extract
• 1/4 cup of all-purpose flour
• 1/4 cup of heavy cream
• 1/2 cup of elderflower liqueur
• 1 tablespoon of cornstarch
• 1/4 cup of water

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix the crushed digestive biscuits, melted butter, honey, and crushed lavender flowers until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the mashed sweet potato, maple syrup, and vanilla extract.
7. Add the flour and heavy cream and mix until well combined.
8. Pour the filling onto the baked crust and bake for 45-50 minutes or until the cheesecake is set.
9. Let the cheesecake cool for 15 minutes before removing it from the pan.
10. In a small saucepan, mix the elderflower liqueur, cornstarch, and water over medium heat.
11. Stir constantly until the mixture thickens and becomes a glaze, then remove from heat and let it cool for 5 minutes.
12. Pour the glaze over the cooled cheesecake and refrigerate for at least 2 hours.
13. Serve and enjoy!