Lavender and candied melon cheesecake

Lavender and Candied Melon Cheesecake

I propose an unusual and refined recipe – a cheesecake with lavender and candied melon. This combination not only blends surprising textures and flavors but also adds a touch of elegance to any table. Lavender, with its delicate and floral aroma, is a less commonly used ingredient in desserts, but when used sparingly, it can transform an ordinary dessert into an extraordinary culinary experience.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 8-10

Necessary ingredients

For the crust:
- 200 g plain butter biscuits
- 80 g raisin and cereal biscuits
- 1 packet of Dr. Oetker vanilla sugar
- 70 g melted butter
- 3-4 tablespoons sweet milk
- 1 teaspoon culinary lavender
- 2 tablespoons white sugar
- Butter for greasing the pan

For the filling:
- 250 g sweet cottage cheese
- 200 ml whipping cream
- 80-100 g candied melon, diced
- 1 teaspoon culinary lavender
- 80 g white chocolate
- 3 egg yolks
- 70 g sugar
- 2 tablespoons Dr. Oetker Gustin starch

For the topping:
- 2 tablespoons Dr. Oetker vanilla pudding (prepared according to package instructions)
- 100 ml lavender-infused cream (from the filling)

For decoration:
- Dr. Oetker confetti (white and blue)
- Lavender flowers
- Rose petals
- Jasmine buds

Preparing the Cheesecake

1. Preparing the crust:
Start by breaking the biscuits by hand and placing them in the food processor. You can use plain, popular, or digestive biscuits depending on your preferences. Blend until you achieve a fine texture. Add the culinary lavender, sugar, vanilla sugar, and pulse a few times to mix.

Helpful tip: Lavender has a strong aroma, so it’s important to use it sparingly. Taste the mixture and adjust the amount of lavender to your liking.

2. Add the melted and cooled butter, mixing well. If the mixture is too dry, incorporate a few tablespoons of sweet milk gradually to bind the ingredients.

3. Grease a springform tart pan with butter. You can choose a rectangular or round pan depending on your preferences. Place the biscuit mixture in the pan, spreading it evenly across the bottom and up the sides. Gently press down with the back of a spoon to achieve a compact crust.

4. Chill the crust: Place the pan in the refrigerator for 15 minutes, then bake the crust in a preheated oven at 170°C for 15 minutes. A lightly golden crust will provide a crunchy and delicious base.

5. Preparing the filling: In a saucepan, place the whipping cream and add the lavender. Gently heat, being careful not to reach boiling point. Allow the lavender to infuse for 10 minutes, then strain to remove the flowers.

6. In the food processor, add half of the infused cream (100 ml) and the sweet cottage cheese. Blend until you achieve a smooth cream.

7. Add the egg yolks, sugar, starch, and blend again until homogeneous. Gently fold in the diced candied melon.

8. Pour the filling over the cooled crust and bake in the preheated oven at 160°C for 45-50 minutes. The cheesecake is ready when the surface is firm but the center is slightly jiggly.

9. Cool the cheesecake: Allow it to cool completely, then carefully remove the sides of the pan.

10. Preparing the topping: In the remaining lavender-infused cream (100 ml), add the white chocolate broken into pieces. Heat in the microwave for 1 minute intervals, stirring in between, until the chocolate is completely melted.

11. Mix the topping with the vanilla pudding and immediately pour it over the cheesecake, allowing it to flow gently over the edges. Place the cheesecake in the refrigerator for 2-3 hours or until the topping sets.

Decoration and serving:
Once the cheesecake is completely cooled, decorate it to your inspiration! Use colorful confetti, lavender flowers, rose petals, or jasmine buds for an elegant look.

Serving suggestions:
It pairs wonderfully with a cup of fragrant tea or a glass of prosecco, which will highlight the floral notes of the dessert.

Nutritional benefits:
This cheesecake contains sweet cottage cheese, which is an excellent source of protein and calcium, while lavender, known for its calming properties, adds a health boost. Candied melon, although sweeter, provides a touch of fresh fruit and an interesting texture.

Frequently asked questions:
- Can I use another type of cheese? Yes, you can use mascarpone or ricotta, but the taste will be different.
- What other flavors can I try? You can replace lavender with other herbs like rosemary or basil for a completely different experience.
- Is it possible to make the cheesecake gluten-free? Use gluten-free biscuits and ensure the other ingredients are safe.

I hope you enjoy this lavender and candied melon cheesecake recipe! Experiment with the ingredients and techniques to find the perfect combination for you. This dessert is not just a treat for the taste buds but also a wonderful way to bring a touch of beauty and elegance to your table!

 Ingredients: For the crust: 200 g plain butter biscuits, 80 g raisin and cereal biscuits, 1 packet Dr. Oetker vanilla sugar, 70 g butter, 3-4 tablespoons sweet milk, 1 teaspoon culinary lavender, 2 tablespoons white sugar, butter for greasing the pan. For the filling: 80-100 g candied melon, 250 g sweet cow cheese, 200 ml whipping cream, 1 teaspoon culinary lavender, 80 g white chocolate, 3 egg yolks, 70 g sugar, 2 tablespoons Dr. Oetker Gustin starch. Additionally: 2 tablespoons Dr. Oetker vanilla pudding (prepared according to the instructions on the package). For decoration: Dr. Oetker confetti (blue and white), lavender flowers, rose petals, jasmine buds.

 Tags:  lavender cake recipes easter recipes cantaloupe cheesecake easter cakes cheese dessert cheese tart classic cheesecake recipe cookie recipe