Lemon Lavender Cheesecake with Chocolate Chip Cookie Crust
Betty Crocker Chocolate Chip Cookie Mix is used for the crust of this cheesecake and the addition of Skyr Icelandic Plain Yoghurt make this Lemon Lavender Cheesecake taste amazing! I also used culinary lavender, which is considered more suitable to cooking than ornamental lavender.
- 1 Package of Betty Crocker Chocolate Chip Cookie Mix
- 1 Stick of butter at room temperature
- 1 egg
Yoghurt + Cream Cheese Cheesecake Filling
- 350 grams of Skyr Icelandic Plain or vanilla yoghurt at room temperature
- 325 grams of Cream Cheese at room temperature one medium package
- Pinch of salt
- 2 eggs
- 1 tsp Vanilla Extract
- 1 can of Condensed Milk
- ½ cup of lemon juice fresh squeezed if possible
- 3 lemons for zesting and decoration
- 1 teaspoon of culinary lavender
Preheat oven to 375F or 190C
Mix all ingredients with a large spoon. Place the parchment paper round in the bottom of the pan and spray the whole inside of the pan with oil. Do not get oil on the parchment paper.
Take the pan apart and place the bottom of the pan on the counter. When the cookie mixture is thoroughly mixed, take about a cup to a cup and a half of the cookie dough in the bottom of the pan. Use a piece of plastic wrap to cover the cookie mixture after you place it into the bottom of the pan. Smooth the mixture evenly on the bottom of the pan. Remove plastic wrap. Reassemble the springform pan. Take the rest of the cookie dough and make small cookies on the cookie sheet. Bake both the crust on one rack in the oven and the cookies on another rack.
Bake for 15 minutes or until lightly golden brown and slightly pulling away from the sides. Remove the crust from the oven and set aside to cool for a few minutes.
While the crust and cookies are baking, prepare the filling using a food processor.
Lower temperature to 360 F or 182C
Use mortar pestle to crush the lavender pods until you can smell the aroma. Place into blender or food processor. Put eggs, yoghurt, cream cheese, salt, condensed milk and lemon juice and vanilla into the food processor and mix thoroughly on medium speed. Blend until smooth about 1 minute on medium speed if not completely blended. Pour ingredients into pan containing baked cookie crust.
Bake for about 30 minutes. When the cheesecake is done it will still move a little in the centre but will have a “done” look. The edges of the cake should pull away from the sides of the pan slightly. Do not over bake.
Let cool in the refrigerator lightly covered with foil for 45 minutes to one hour. Then gently release the cake from spring form pan using a dull knife around the inside edge of the pan. Gently open the spring and carefully remove the form off the cake. If it cracks a little, do not worry about it. Break up some cookies and put on top to decorate the top and cover any broken parts. Decorate with lemon rind or slices in the middle of the cake and lemon zest and lavender over the entire cake. Use frosting as desired to decorate. Serve a cookie with each piece of cheesecake, if desired. Serve immediately.