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INGREDIENTS
13 to14 whole graham crackers, about 2 cups crushed
¼ cup brown sugar
8 tablespoons butter, melted and cooled
2 T. dried culinary lavender buds, finely chopped or crushed
32 ounces cream cheese, room temperature
1 cup granulated sugar
1 T. cornstarch
⅛ tsp. salt
½ cup sour cream
1 tsp vanilla extract
4 large eggs, room temperature
2 egg yolks, room temperature
Sour Cream Topping:
2 cups sour cream
¼ cup granulated sugar
1 tsp. vanilla extract
Instructions For the Crust:
Preheat the oven to 350°F. Coat the sides of a 9-inch springform pan with a couple tablespoons of butter or use non-stick spray. Combine the graham cracker crumbs and sugar in a large bowl and add the melted butter and toss with a fork until evenly moistened. The mixture should look like damp sand and clump together when squeezed. Tip the crumbs into the prepared pan and press them evenly up the sides, then spread the remaining crumbs over the bottom. Press down firmly with the flat bottom of a measuring cup or the flat bottom of a glass. Transfer the pan to the hot oven and bake the crust for 10 minutes. Remove and set on a cooling rack while preparing the custard. Once the pan has cooled, set the pan inside a slow-cooker liner or turkey roasting bag, roll the top of the bag down to the edge of the pan so that the top of the cheesecake is not covered. Tie the bag snuggly around the top with a twisty wire. The oven-proof bag will prevent water from seeping into the springform pan. Set the prepared water-proof pan inside a larger, deep-sided pan such as a roasting pan.
Arrange the oven rack to the lower-middle position of the oven and reduce the oven heat to 325°F.
Chop or grind the dried lavender buds and reserve. Add the cream cheese and sugar to a mixing bowl, a stand mixer if possible, and beat on medium-low speed for 1 minute until smooth. Add the cornstarch, salt, sour cream and vanilla. Beat on medium-low speed for another minute until creamy. Stop the motor and scrape down the sides and bottom of the bowl with a spatula. With the mixer speed still on medium-low, beat for another minute while adding the eggs and yolks, one at a time, mixing well between each addition. Do not over mix.
Fold in the chopped lavender buds with a spatula, tasting for flavor. Pour the custard into the cooled crust, transfer both pans to the oven. Pour hot water into the outside pan until it reaches 2/3 up the springform pan. Bake the cheesecake for 50-55 minutes, then turn off the oven and crack the door open or prop it open with a wooden spoon.
Let the cheesecake cool slowly for 1 hour then carefully transfer both pans from the oven and lift the cheesecake from the water bath. Remove the oven bag from around the springform pan. Let the cheesecake cool for another 30 minutes.
Prepare the Sour Cream topping:
Increase the oven temperature to 400°F. Combine the sour cream, sugar, and vanilla until the sugar has been dissolved. Spread the sour cream mixture evenly over the top of the cheesecake. Transfer to the oven and bake for 8 minutes. Remove from the oven and cool for 1-2 hours then cover with plastic and refrigerate overnight. To remove from the pan, run a thin sharp knife around the inside of the pan, loosen the metal side ring and transfer the cake to a serving plate.
Source: Pat Nyswonger, Savor the Best website
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