For a baking dish with a diameter of 24 cm
Biscuits - 200 gr
Butter (melted) - 100 gr
Mascarpone cheese - 500 gr
Sugar - 120 g
Sour cream - 200 g
Heavy cream (20%) - 150 ml
Eggs - 3 pieces
Cornstarch - 2 tbsp. l.
Vanilla essence - 1 tsp.
Lavender essence - 1 tsp.
Lavender flowers (dry) - 1 tsp
Food coloring (purple)
For the top
Heavy cream (20%) - 200 ml
Sugar powder - 2 tbsp. l
Honey - 1 tbsp. l
Vanilla essence - 1 tsp. Crumble buiscuits. Add the melted butter, mix everything. Put a layer of buiscuits in a baking dish, squeezing well.
Inside the contour of the baking dish, grease with butter.
Form the baking sheet with foil.
With handmixer whisk mascarponecheese with sugar until smooth, then add the sour cream (still whisk, so that there are no lumps), add heavy cream. Add eggs, cornstarch, vanilla, lavender essence, flowers of lavender. Add food color, mix well (the whole process of whisking with a mixer takes about 15 minutes).
Pour the cheese mixture into the baking dish.
In a preheated oven put the form. Pour the trays with water.
Bake for 30 minutes at 180 °. After another 30 minutes at 150 °.
Turn off the oven, without opening it, leave the cheesecake in the oven for 1 hour.
Cool the cheesecake. After put in the refrigerator for 1 hour.
Make the top of the cheesecake.
Whisk heavy cream with sugar powder. Add honey, vanilla essence.
Pour the cheesecake on top. Put in the refrigerator for at least 4 hours.
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