In this floral twist on the classic cheesecake, the honey and lavender pair perfectly with the botanicals in Dodd’s Limited Edition Gin, our April ‘19 Gin of the Month. A light and oh-so-easy cheesecake that can be thrown together on a lazy Sunday afternoon, its delightful flowery flavours are guaranteed to put a spring in your step, whatever the weather.
LAVENDER HONEY CHEESECAKE
Preheat the oven to 200C.
Pulse the biscuits and sugar in a food processor or crush in a ziplock bag with a rolling pin until you have fine crumbs.
Melt the butter and combine with the biscuit. Flip the base of an 8-inch springform tin so the ridges curve downwards, then press the mixture firmly into the base. Bake for 10 minutes.
Beat together the cream cheese, mascarpone and honey. If you’re colouring the cheesecake then (carefully!) tint the mixture until your desired colour is reached. Add the remaining vanilla, lavender and lemon juice.
In a separate bowl, add a touch of gel colour to the double cream, then whip until thick. Fold this into your cheesecake mixture and spoon or pipe the mixture onto your biscuit base. Chill in the fridge for at least 6 hours.
Serve drizzled with honey and a scattering of lavender, or crumble honeycomb on top for a decadent touch.
180 grams crumbled Digestive biscuits
80 grams soft butter
2 tbsp sugar
300g cream cheese
1 tsp vanilla extract
½ tsp lavender essence
2 tsp lemon juice
300ml double cream
Violet gel food colour (optional)