Lavender & Honey Cheesecake with Rose Filling and Elderflower Topping

this image was generated using AI technology

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup dried culinary lavender flowers
• 1/4 cup honey
• 8 tbsp unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 3/4 cup granulated sugar
• 3 large eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp rose water
• 1/2 cup rose petal jam
• 1/4 cup elderflower liqueur
• 1 tbsp unflavored gelatin
• 1/3 cup boiling water

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a large bowl, mix graham cracker crumbs, lavender flowers, honey, and melted butter until combined.
3. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and let cool.
4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs and beat until just combined. Stir in the vanilla extract and rose water. Pour the mixture over the cooled crust.
5. Bake for 40 minutes or until the edges are lightly golden and the center is almost set. Remove from the oven and let cool.
6. In a small bowl, mix the rose petal jam and elderflower liqueur. Spread over the cooled cheesecake.
7. In another small bowl, sprinkle the gelatin over the boiling water. Stir until the gelatin is completely dissolved. Let cool slightly and then pour over the cheesecake, spreading it evenly.
8. Refrigerate the cheesecake for at least 4 hours or overnight. Serve chilled with additional lavender flowers and rose petals for garnish, if desired.