Cheesecake with a subtle yet tangible scent of lavender, garnished with spiral jelly. If you don't have a spiral shape, just pour the jelly over the top of the cheesecake. But in this case, either the sides should be higher than the cheesecake mass, or you should not remove it from the ring until the jelly hardens. #cheesecake #dessert
Ingredients: For base, biscuit, biscuit or muffin, soft butter, For cheesecake, dry lavender, 30-35% cream plus a little to top up if necessary, cream cheese, powdered sugar, C1 eggs, For jelly, water, sugar, lavender, gelatin + 16 g water, purple water-soluble dye
Cooking method:
You need to start the night before the main cooking - you need to flavor the cream for the cheesecake. To do this, soak lavender in cream, heat to a boil, boil for about a minute, then leave to cool to room temperature and put in the refrigerator overnight.
The next day came. Tighten the ring with a diameter of 18 cm with foil and place on a baking sheet (it is better to put a silicone mat). Grind the cookies (I have multi-colored slice and bake cookies according to one of my recipes) grind into crumbs, add soft butter to make a plastic mass. In a cookie ring, form the bottom and sides (it is better to start with the sides). Put in the refrigerator.
For the cheesecake, mix all the ingredients (strain the cream, some of the cream will be absorbed into the lavender, so they need to be added) and beat with a blender. Pour onto the base and place in an oven preheated to 100 degrees for 2-2.5 hours (be guided by consistency - the edges should grab, and the middle may shake, but you don't need to bake either, otherwise it will turn out casserole).
While the cheesecake is baking, prepare the jelly (if it is in a mold, if not, then you need to cook it when the cheesecake has already cooled down in the ring). Soak gelatin in gelatin water. Lavender - in lavender water with sugar and bring to a boil. Add the gelatin dissolved in the microwave and stir. Strain through a sieve, add food coloring. Pour into a mold, first put into the refrigerator to set the jelly, then into the freezer to freeze.
Allow the cheesecake to cool in the oven at room temperature, then refrigerate for at least 6 hours. Then carefully remove the foil and cut the cheesecake out of the ring. Put the jelly on it and put it in the refrigerator for a short time so that the jelly is defrosted. Bon Appetit.