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Title: Lavender - Raspberry White Chocolate Cheesecake
Yield: 12 Servings

Ingredients

  ----------------------------------CRUST-----------------------------------
  1 1/2 c  shortbread cookies; broken
      1    .  into small pieces
      6 tb unsalted butter; melted
    1/4 c  granulated sugar
      1 c  fresh or frozen raspberries
 
  ------------------------WHITE CHOCOLATE GANACHE---------------------------
      6 oz white chocolate; chopped
      1    .  into small pieces
      4 tb fresh lavender flowers  *or*
      4 ts dried lavender flowers
    1/2 c  heavy cream
 
  --------------------------------FILLING-----------------------------------
      3 pk cream cheese; 8oz each,
      1    .  softened
  1 1/2 c  granulated sugar
      4    eggs
      2 tb butter; melted
      1 ts vanilla extract

Instructions

Try this cheesecake when you want an elegant, rich, impressive
dessert.

DIRECTIONS:

FOR THE CRUST: Combine the cookies, butter and sugar in a food
processor or blender and pulse to make fine crumbs. Press the crumbs
into a parchment-lined, 9-inch springform pan. Spread the raspberries
over the crust and refrigerate the crust until ready to use.

FOR THE GANACHE: Place the chopped white chocolate in a medium bowl.
Place the lavender on a square of cheesecloth. Bring the corners of
the cheesecloth together and tie them securely with string to form a
sachet. Place the sachet and cream in a heavy-bottomed 1-quart
saucepan and bring the cream to a boil. Remove the pan from the heat
and let it stand for 2 minutes. Remove and discard the sachet and
pour the hot cream over the white chocolate. Whisk the mixture until
smooth, then set aside to thicken and cool to room temperature.

FOR THE FILLING: In a large bowl, cream the cream cheese and sugar
until fluffy. Beat in the eggs one at a time, beating well after each
addition. Beat in the melted butter and vanilla extract. Mix in the
ganache until the mixture is smooth and well blended.

Preheat the oven to 400°F. Pour the filling into the prepared crust
and bake for 15 minutes. Reduce the heat to 325°F and bake for 30
minutes longer, or until the edges of the filling are firm and the
center is still soft but not loose to the touch. Turn off the oven
and open the door slightly. Cover the cake with a clean kitchen towel
and allow it to cool for 1 hour in the oven. Remove the cheesecake
and allow it to cool completely in a draft-free spot. Chill the
cheesecake in the refrigerator for 6 to 8 hours or overnight.

Makes 12 to 16 slices.

Source: Vince H. Steinman, Scottsdale, Arizona ** The Herb Companion
~- Jun/Jul 96 **

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