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Lavender Riesling Cheesecake

Lavender Riesling Cheesecake
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Ingredients

Sponge

cup pastry flour
cup cornstarch
2
egg, separated
4
whole egg
1
egg yolk
½
tsp cream of tartar
½
cup + 2 tbsp sugar
1
tsp vanilla extract

Filling

cup white wine
3
Tbsp fresh lavender, chopped
2 ½
tsp gelatin powder
6
egg yolk
cup sugar
2
Tbsp lemon juice
2
cup mascarpone cheese
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Directions

Step 1

Preheat oven to 350 F.

Step 2

Line a jellyroll pan with parchment paper.

Step 3

Sift together flour and cornstarch and set aside.

Step 4

Whip the 2 separated egg whites with cream of tartar until stiff peaks are formed; reserve. Warm 4 eggs in their shells in hot water for 2 minutes. Whip the 4 eggs with the 2 separated yolks plus additional yolk on high speed with sugar and vanilla until thick and pale. Fold in flour, and then fold in whites in two additions.

Step 5

Spread batter evenly onto baking pan and bake for 15-18 minutes.

Step 6

Allow to cool.

Step 7

Line sides of an 8-inch pan with parchment. Cut a disc of sponge cake to line the bottom.

Step 8

Heat white wine with lavender to infuse the flavour.

Step 9

Strain out lavender (or leave in for colour).

Step 10

Soften gelatin in 2 Tbsp cold water and set aside.

Step 11

Over a pot of simmering water, whisk together egg yolks, sugar, lemon juice and wine until doubled in volume and whisk leaves a ribbon when you lift it.

Step 12

Remove from heat and stir in gelatin.

Step 13

Whisk in mascarpone cheese and pour into springform pan.

Step 14

Let set for 4 hours before unmolding.

Step 15

Remove springform pan and parchment. Sides can be coated with graham crumbs or left plain and tied with a ribbon for a special occasion. Garnish top with fresh lavender flowers or berries. Serve.

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