Rosemary Olive & Lavender Cheesecake

Ingredients:

• For the Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon extra-virgin olive oil


• For the Filling:
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract


• For the Lavender Topping:
• 1/2 cup granulated sugar
• 1 tablespoon dried lavender flowers
• 1/4 cup water
• 1/4 teaspoon lavender extract

Instructions:

1. Prepare the Base:
2. In a mixing bowl, combine graham cracker crumbs, sugar, chopped rosemary, and olive oil.
3. Add melted butter and mix until the crumbs are evenly moistened.
4. Press the mixture firmly onto the bottom of a greased 9-inch springform pan. Set aside.


5. Prepare the Filling:
6. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
7. Add sugar, eggs, and vanilla extract. Continue beating until well combined and creamy.
8. Pour the filling over the prepared crust in the springform pan.


9. Bake the Cheesecake:
10. Preheat the oven to 325°F (165°C).
11. Place the springform pan on a baking sheet (to catch any potential drips) and bake for 60-70 minutes.
12. The edges should be set but the center may still be slightly jiggly.
13. Remove from the oven and let the cheesecake cool completely in the pan.


14. Prepare the Lavender Topping:
15. In a small saucepan, combine sugar, dried lavender flowers, water, and lavender extract.
16. Bring the mixture to a simmer over low heat, stirring occasionally until the sugar is completely dissolved.
17. Remove from heat and let the mixture steep for about 10 minutes.
18. Strain the mixture through a fine mesh strainer to remove the lavender flowers. Let it cool.


19. Final Assembly:
20. Pour the lavender topping over the cooled cheesecake, spreading it evenly.
21. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set.
22. Run a knife around the edges of the springform pan to loosen the cheesecake before removing the sides.
23. Slice and serve chilled. Enjoy!