Wednesday, May 23, 2012

Earl Grey Lavender Cheesecake

2 pkg regular cream cheese
2 eggs
1/2 cup sugar
2 tsp vanilla
3/4 cup earl grey tea, brewed
1/4 cup lavender buds, powdered
1/2 cup graham crumbs
2 tbsp butter, melted

500 ml whipping cream
2 tbsp lemon juice
1 pkg cream cheese
1 tsp vanilla
icing sugar, to taste
blue & red food colouring

Candied petals:
1 pkg edible flower confetti
1 egg white
Finely granulated sugar

Make the icing and candied petals at least one day in advance before making the cake. See homemade mascarpone and cream cheese icing.

Take one egg and separate the yolk from the white. This can be done by cracking the egg in two and passing the yolk back and forth between the shell halves. Do this over a small bowl because the egg white will gradually separate by falling from the shells as its passes.

Whisk the egg whites so they thin out a bit. Dip your fingers in the egg whites and rub each petal between your coated fingers so each is substantially wet with egg.

Place the coated petals on a tray covered in parchment paper so they won't stick. Before the egg dries shower the petals with finely granulated white sugar until the surfaces are covered. Let them sit in a warm room. When they dry the petals will be sweet and candied.

Brew 2 bags of Earl Grey tea. It's okay to add it to the batter if it's still hot but cooled is preferable. To prepare the lavender, blend it in food processor until it's powdered with no visible chunks.

For the crust, mix all of the ingredients into a large bowl until the crumbs absorb all of the butter. Add to the bottom of a greased Springform pan and lightly press down to evenly spread the crust.

For the filling, blend all of the ingredients in a food processor. I blend the cream cheese first for a few minutes, then add the sugar and cream them for another two minutes. This will make the cheesecake softer. Add the rest of the ingredients.

Bake at 325 for 55 minutes. Turn off the oven and let them sit inside for another 30 minutes. This will leave the tops nice and flat. Let them finish cooling in the fridge before icing.

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