Heavenly Honey-Lavender Cheesecake with Oatmeal Raisin Base

Ingredients

Oatmeal Raisin Base

• 1 cup rolled oats
• 1/2 cup raisins
• 1/2 cup almonds, finely ground
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted

Greek Yogurt & Honey Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek yogurt
• 1/2 cup honey
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt

Lavender Topping

• 1/2 cup heavy cream
• 2 tbsp sugar
• 1 tsp culinary lavender

Instructions

Oatmeal Raisin Base

1. Preheat your oven to 350°F (175°C).
2. In a food processor, pulse the rolled oats, raisins, and almonds until finely ground.
3. Add the brown sugar and melted butter and blend until the mixture is uniformly moistened.
4. Press the mixture evenly into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes, then remove from oven and let it cool.

Greek Yogurt & Honey Filling

1. Reduce the oven temperature to 325°F (163°C).
2. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
3. Add the Greek yogurt and honey, and blend until well combined.
4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
5. Add the vanilla extract and salt, and mix until smooth.
6. Pour the filling over the cooled Oatmeal Raisin Base in the springform pan.
7. Bake for 50-60 minutes, or until the center is set and just slightly jiggles when you gently shake the pan.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
9. Refrigerate for at least 4 hours, or overnight.

Lavender Topping

1. In a small saucepan, heat the heavy cream and sugar over medium heat until it begins to simmer.
2. Remove from heat and stir in the culinary lavender.
3. Let the lavender steep in the cream mixture for 15 minutes.
4. Strain the mixture to remove the lavender flowers.
5. Let the lavender-infused cream cool completely.
6. Once cooled, drizzle the lavender topping over the chilled cheesecake.