Lemon Lavender Cheesecake with Chocolate Chip Cookie Crustby Cathy Connally
Lemon Lavender Cheesecake with Chocolate Chip Cookie Crust
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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.Author:
1 Pkg Betty Crocker Chocolate Chip Cookie Mix
1 stick butter at room temperature
350 grams Skyr Icelandic Plain or vanilla yoghurt at room temperature
325 grams Cream Cheese at room temperature (one medium package)
Pinch of salt
1 tsp Vanilla Extract
1 can Condensed Milk
½ cup lemon juice fresh squeezed if possible
3 lemons for zesting and decoration
- 1 teaspoon 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.