Lavender Mint Dream Cheesecake

Don’t you agree that Lavender Mint Dream Cheesecake sounds so decadent? Or should I say dreamy?

I have a few favorite desserts and cheesecake is one of them. I admit this recipe was a bit of a challenge. It took a couple of times to get the taste of the Lavender Mint Dream the way I wanted it to have. This is a very mild recipe with just a touch of the Lavender Mint Dream present.

I selected the Lavender Mint Dream for this recipe as lavender pairs really well with baked goods. I enjoy using it in small amounts by itself when baking as it can be very overpowering. But here, combined with the peppermint and chamomile in my Lavender Mint Dream, it has the perfect balance.

Part of the success is in using a lot of tea for a small amount of water and letting it steep longer than you would when drinking a cup. I use both the liquid and the softened herbs in the recipe to get the flavor I wanted. My first go at it was with just the liquid and it really was not as strong a taste as I wanted. The herbs also give texture and color to the cheesecake too that I find perfect for this time of year.

Create the recipe, make a pot of tea, and take it all outside to enjoy the view and sounds of a warm summer night.

Lavender Mint Dream Cheesecake

Makes an 8” cheesecake

Lavender Mint Dream prepared tisane

2 ½ Tablespoons Lavender Mint Dream

¼ cup Hot Water

Instructions:

• Place Lavender Mint Dream in glass measuring cup
• Pour the hot water over the tea
• Stir and let steep until cool, about 30 minutes
• Set aside for use in recipe below

Crust

2 cups crushed Graham Crackers (I use Gluten-Free ones here)

¼ cup Ghee or Butter, melted

1 Tablespoon of Steeped Lavender Mint Dream (liquid and herbs)

Filling

2 packages Cream Cheese, softened

2/3 cup Coconut Sugar

2 teaspoon Gluten-Free Flour

½ teaspoon Pure Vanilla Extract

2 ½ Tablespoons Steeped Lavender Mint Dream (liquid and herbs)

2 Eggs, set out to bring closer to room temperature

Instructions:

• Preheat oven to 375° (350° if you have a dark springform pan like mine)
• Crush the graham crackers and melt the butter or ghee
• In a medium bowl, combine graham crackers, melted butter, and steeped tea
• Blend until the graham crackers have absorbed all the liquid
• Press into the bottom and 1” up the sides of the pan
• Set aside
• In a large bowl, combine the cream cheese and coconut sugar
• Blend until well combined and then some
• Blend in the flour, vanilla, and Lavender Mint Dream
• Add the eggs and combine well
• Pour the filling into the pan
• Place in the oven for 30-40 minutes, checking at 30 minutes, until the cheesecake is mostly set with a little wobble in the center
• Remove from oven and set pan on a wire rack
• Cool for 30 minutes and remove springform
• Cool completely then cover and refrigerate for 4 hours