Lavender Cheesecake



Recipe from Brett LaMott, chef / owner Café Maddalena

This elegant cheesecake is generously shared by our friend and favorite chef.  Enjoy his wonderful bistro in Dunsmuir, CA.        Click on Cafe Maddalena, above, for more information.

Prep time:  15 Minutes

Cook time:  1 hour plus 2 hours for cooling

Yield:  a 10 inch cheesecake




10 inch spring form pan

2 sheets of foil measuring 18” x 18”

1 flat pan with 3 to 4 inch sides that will hold the spring form pan




8 ounces of heavy cream

4 teaspoons of Mt. Shasta Lavender Farms culinary lavender

½ cup dry breadcrumbs

½ tablespoon butter at room temperature

28 ounces cream cheese at room temperature

5 ounces sugar

4 eggs or 8 egg whites




Put 8 ounces of heavy cream and 3 ½ teaspoons of lavender flowers into a saucepan.  Over medium heat, bring the cream to a boil then remove from the heat and let rest for 10 minutes.  Strain and reserve cream.  Discard lavender.


Mix ½ cup dry breadcrumbs with ½ teaspoon lavender flowers.


Butter the inside of the spring form pan with ½ tablespoon butter.  Wrap the outside of the pan with foil. Put the breadcrumb mixture into the pan, coating the sides and the bottom of the pan.  Set the pan aside.


In a mixing bowl, add cream cheese and mix on low speed with the paddle attachment until it is smooth, approximately 3 minutes. Add the cream to the cheese and mix 1 minute longer.  Mix the eggs and sugar together lightly then add to the cheese and mix 2 minutes longer.


Pour the cheese mixture into the spring form pan.  Place into the flat pan and add hot water until it comes halfway up the side of the spring form pan.


Bake at 350 degrees until just done, about 50 minutes.  The filling should move in one mass inside the pan when gently shaken.  If it moves more in the center than on the sides, continue baking.


Remove spring form pan from the flat pan, then remove foil.  Let cheesecake cool inside the spring form pan at least 2 hours before unmolding and serving.


















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