A simple and delightful summer dessert. Everyone loves cheesecake in one form or another — here, lavender adds a touch of summer elegance.–Paul Gayler
Special Equipment: One 8-inch flan ring
Lavender Yogurt Cheesecake with Kaffir Lime-Flavored Strawberries Recipe
- Quick Glance
- 30 M
- 3 H, 30 M
- Serves 4
- For the kaffir lime-flavored strawberries
- 1/2 cup superfine sugar
- Zest and juice of 2 limes
- 6 kaffir lime leaves, torn
- 1 cup fresh strawberries, hulled
- For the cheesecake
- 4 tablespoons unsalted butter
- 1/2 teaspoon dried lavender flowers, finely crushed (plus some lavender sprigs for decorating)
- 1 cup graham crackers, finely crushed
- 1/3 cup superfine sugar
- 1/2 pound good-quality cream cheese
- 1 cup thick-set natural yogurt
- 3/4 cup heavy cream
- Prepare the strawberries
- 1. Bring the sugar and 1 cup water to a boil, making sure the sugar has completely melted and formed a light syrup. Add the lime zest and juice and kaffir lime leaves and leave to cool. Halve the strawberries, place in a bowl, and pour over the lime syrup. Refrigerate overnight.
- Make the cheesecake
- 2. Melt the butter in a pan, add the lavender flowers, and remove from the heat. Stir in the crushed graham crackers and 2 tablespoons of the sugar and mix well together. While still warm, press the biscuit mixture into the base of the flan ring. Refrigerate for 2 hours to set.
- 3. In a bowl, beat the cream cheese, the remaining sugar, and yogurt until smooth.
- 4. In another bowl, whip the heavy cream until half whipped and just holding its shape, then gently fold into the yogurt mixture until amalgamated. Spread the mixture over the lavender crumb base and smooth over the surface with a palette knife.
- 5. Return to the fridge for 1 hour or until easy to serve. Decorate the cheesecake with marinated strawberries and fresh lavender.
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Testers ChoiceTesters Choice
Apr 21, 2006
This is a great cheesecake — a fine variation on the ubiquitous standard, strawberry cheesecake. It’s a crowd-pleaser for cheesecake lovers and a pleasant surprise for jaded cheesecake eaters, who feel they’ve seen one too many cheesecake on restaurant dinner menus. The kaffir lime-flavored strawberry topping would work on ice cream as well as it does on this cheesecake, or on a strawberry gelato, ice cream, sherbet, sorbet, or ice, or on any vanilla-flavored ice. But that wouldn’t do justice to the cheesecake itself, which is mellow, rich, creamy, and a nice size for a decadent dessert that doesn’t require huge servings to be satisfying as a finish to a meal. Though the recipe states it serves four, it could easily feed more with smaller slices. And what’s the keeper here? The kaffir lime leaves, a new ingredient for me when I made the cheesecake. I found it at a southeast Asian market in Chicago, but later have also seen it at some Whole Foods markets. Could you skip the kaffir lime leaves if you can’t find them? Sure. Would it have the same extra-specialness about it? No, but the topping would still be delicious on this cheesecake, well worth making in either case. Similarly, the lavender flowers add a level of sophistication to the cheesecake crust. The crust would be delicious with or without these flowers crushed in, yet it is the subtle addition of the lavender that adds to the taste of the cheesecake, and the lavender sprigs used for decorating add to the visual appeal. Note that I did not own an 8-inch flan ring, but had no trouble locating one. Note also that this recipe requires pre-planning: none of the steps in and of themselves are complicated or actively time-consuming, but the strawberries need to be refrigerated overnight, the crust needs to be refrigerated for two hours, and the finished cake needs to be returned to the refrigerator for one hour minimum, so the latest this cake can be started is the afternoon of the day before you plan to serve it.
Lavender Yogurt Cheesecake with Kaffir Lime-Flavored Strawberries Recipe © 2006 Paul Gayler. Photo © 2006 Gus Filgate. All rights reserved.