Creamy Lavender Cheesecake

Shortbread Base

• 1 1/2 cups of shortbread cookies, crushed
• 4 tablespoons of unsalted butter, melted

Mix the crushed shortbread cookies and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes.

Lavender Filling

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 4 large eggs
• 1/2 cup of heavy cream
• 2 tablespoons of culinary lavender buds, finely chopped

In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and chopped culinary lavender. Pour the mixture over the shortbread base and bake at 325°F for 50 minutes until the edges are set but the center is still slightly jiggly.

Whipped Cream Topping

• 1 cup of heavy cream, chilled
• 2 tablespoons of granulated sugar

Place the chilled heavy cream and sugar in a large bowl. Whip the cream using a hand mixer on high speed until the cream forms stiff peaks. Spread the whipped cream over the cooled cheesecake.

Serve the creamy lavender cheesecake chilled or at room temperature. Enjoy!