Hidden Springs Honey Lavender Cheesecake
We decided to experiment with our cheeses when we first purchased the creamery, we wanted to make a cheesecake using Driftless and since it was springtime, Honey Lavender sounded like the perfect choice. It turned out amazing and has been a family go to all year long. We hope you like it as much as we do,
Amy!
Ingredients
Crust
1 ½ cups graham crackers
6 TBSP melted butter
1 tsp vanilla extract
Filling
3, 7 oz tubs of Hidden Springs Driftless Honey Lavender cheese
¾ cup sugar
3 eggs
2 tsp vanilla extract
Optional toppings
Dried lavender flowers
Drizzle of Honey
Whipped cream
Directions
Preheat oven to 350.
Place graham crackers in a food processor and pulse until they are crumb-like
Add butter and vanilla extract and pulse.
Pour the graham cracker mixture in a baking dish and press the crumb mixture into the bottom and sides of the dish to form the crust.
Beat cream cheese for 30 seconds with a mixer.
While the mixer is on, gradually add in sugar, vanilla, and eggs and mix until all is incorporated and smooth.
Pour cheesecake batter into graham cracker crust and spread to form an even layer.
Back for 20-25 mins until just jiggly in the center.
Turn off the oven crack the door and leave it open for 60 minutes.
After 60 minutes, continue to cool cheesecake to room temperature on the counter.
Once it is room temperature, chill in the fridge for at least 4 hours until serving.
When ready add any topics you prefer, cut, and enjoy!
