Lavender Brownie Cheesecake |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This cheesecake is one of the most decorative I have ever made. It is so pretty with lavender flowerettes on top. If you serve this to guests, they will sure be impressed.Peggy Armstrong, Buhl, Idaho Ingredients:
4 ounces semisweet chocolate, chopped |
1/2 cup butter |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
3/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling: |
3 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
3 eggs, lightly beaten |
1/2 cup sour cream |
1 teaspoon vanilla extract |
1 to 2 teaspoons dried lavender flowers, ground |
topping: |
1/2 cup sour cream |
2 teaspoons sugar |
1 teaspoon lavender buds, optional |
Directions:
1. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, combine sugar, eggs, vanilla and cooled chocolate mixture. Combine flour and salt; stir into chocolate mixture. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 10 minutes.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in sour cream, vanilla and lavender just until blended. Pour over brownie crust.
3. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake for 60-70 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
4. Chill for 3-4 hours or overnight. Remove sides of pan. Combine sour cream and sugar; spread evenly over top of cheesecake. Garnish with lavender if desired. Refrigerate leftovers. Yield: 12 servings.
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