Todaayyyy is my birthday and I’ll eat cake if I want to! I LOVE cheesecake. I love it so much I could marry it. But marrying an inanimate object is probably illegal (is it illegal?). But MAN this stuff is GOOD. SO DURN GOOD. I originally created this recipe for my friends at Sweet Streams Lavender Co. as it uses their dried culinary grade lavender. So if you make this cake, you have to use their lavender! Rules are rules. And its my birthday so I make the rules. Got it??
Even though this cake is bright and sunny and the weather is more fall-ish this happy Lavender Lemon Curd Cheesecake will have your friends begging you to bring it over regardless of the season! The sweet zest of the lemon curd coupled with the delicate flavor of lavender gives this classic cheesecake an elevated flair.
This is a four-part cheesecake that is worth every step, first there is the lemon curd, second there is the lavender cheesecake filling, and third there is the crust. The fourth part is assembly and bake! And of course if we want to get technical, there is the fifth step: eat and enjoy!
For the Crust:
- 2 cups graham crackers, ground
- 3/4 stick of melted butter
For the Lemon Curd:
- 3 large lemons
- ½ cup lemon juice
- 1 ½ cups cane sugar
- ½ stick of butter (unsalted)
- pinch of salt
For the Lavender Cheesecake Filling:
- 1 tablespoon of dried lavender, ground
- 3 packages cream cheese
- 3 eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 3/4 cup sugar
Step 1: Crust. Preheat oven to 350 F. Put about 1 ½ – 2 packages of graham crackers into a blender and blend until finely crushed. You may need to remove larger chunks by transferring mixture into a large Ziploc bag and rolling over with a rolling pin. Transfer crumbs into a bowl and pour over 1 stick of melted butter. Mix butter and graham cracker crumbs together completely. Transfer and press mixture into the bottom of a spring form pan to make crust. Bake crust for approximately 10 minutes. Let crust cool while you complete steps 2 and 3.
Step 2: Lemon Curd. Peel the skins off the 3 lemons using a veggie peeler. Place lemon skin into blender or food processor with the sugar. Pulse the mixture until completely mixed. Using a hand-mixer or standalone mixer, mix in the lemon and sugar with unsalted butter. While mixing, add in each egg until completely combined.
Pour the blended mix into a pan and cook on low heat until thickened (about 10 minutes), stirring constantly. Careful not to boil. Once thickened, transfer to a bowl or jar to cool while you finish step 3.
Step 3: Lavender Cheesecake Filling. Grind 1 tablespoon of dried lavender into a fine grind using a spice grinder or coffee grinder (I used a coffee bean grinder because I don’t have a spice grinder!). In a mixing bowl, add the softened cream cheese, eggs, sour cream, sugar, vanilla, and lavender. Mix using a hand mixer or standalone mixer until smooth. Set aside.
Step 4: Assemble + Bake. Preheat oven to 320 F. On top of the cooled crust, pour ½ the lavender cheesecake filling followed by ½ of the lemon curd mixture. Swirl mixtures together gently using a small spatula or butter knife, careful not to scrape the crust. On top of that, gently pour in the remaining cheesecake filling and lemon curd mixture, repeating the swirling steps. Bake for 45-60 minutes until cake is set. Let cool entirely before serving, setting in the fridge overnight or for at least for 3 hours.
Garnish with fresh sprig of lavender and enjoy!
Birthday Food Gal Al
Original recipe created by Food Gal Al for Sweet Streams Lavender
Photography by Grace Pritchett