Summer meets autumn in this fool-proof dessert recipe
Lavender & Ginger Cheesecake
Ingredients
Lavender sugar:
100g caster sugar
3tsp dried lavender
Cheesecake base:
250g ginger biscuits
50g lavender sugar
60g butter, melted
Filling:
360g cream cheese
150g double cream
10g icing sugar
50g lavender sugar
1tsp vanilla extract
Fresh lavender sprigs, to, decorate
Method:
1) Break up the biscuits and blitz in a blender or food processor. Stir in the lavender sugar.
2) Pour the melted butter into the biscuit crumbs. Press the crumbs into the base and sides of a 20cm round loose based tart tin. Refrigerate for 30 minutes.
3) Whip together the cream cheese and lavender sugar. Set aside.
4) Whip the double cream and icing sugar until peaks form. Fold the double cream into the cream cheese mixture before stirring in the vanilla.
5) Transfer the cheesecake filling to the biscuit base. Decorate with sprigs of fresh lavender and refrigerate for one hour before serving.
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