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Lavender and Roses Cheesecake




Source of Recipe


Internet


List of Ingredients




1 c Late Harvest Chardonnay or other sweet white wine
2 tbsp dried lavender
1 1/2 lbs cream cheese, softened
1/2 c + 2 tbsp sugar
4 large eggs
1 c sour cream
Crystallized Rose Petals
silver pearls (edible kind, of course)



Recipe



In a small saucepan, combine the wine and lavender. Bring to a boil and reduce to the consistency of marmalade. Strain and reserve the liquid. Chop
the lavender finely if you wish to add it, otherwise it can be discarded. In a mixer, combine the cream cheese and 1/2 c of the sugar at low speed. Add the lavender liquid (and the lavender if you choose). Mix until smooth. Pour into a buttered 9" springform pan and bake at 325ºF for 45 minutes. Remove from the oven and let sit at room temperature for 30 minutes. Combine the sour cream and 2 tbsp. sugar, or more to taste, and spread over the cheesecake. Bake at 400ºF for 4 minutes. Chill at least 3 hours. Garnish with crystallized rose petals and silver pearls.

Crystallized Rose Petals

1 egg white
1-2 roses of rose petals (Make sure petals are bug-free and clean of pesticides. For best results, use buds that are nearly but not quite open and peel the petals off.) sugar. Beat the egg white until frothy and brush it lightly onto each rose petal. Sprinkle with sugar and let dry.