This is how my dad said “thanks” to his mom this year. Pretty nice lookin’, huh? It’s pretty tasty too.
Forget cards and gifts and wine and hugs! Show up to a party with this thing and you’ll be the life of the party, people might start bowing when you walk into the room. This cheesecake is darn delicious and your friends and family will definitely keep you around in the hopes that you’ll make it again.
Here’s what ya need:
2 cups chocolate graham crackers
6 tablespoons butter, melted
4 8oz cream cheese packages, room temp
1 1/3 cups lavender flower sugar
3 eggs, room temp
1/4 cup fresh lemon juice
2 tablespoons grated lemon peel
2 teaspoons vanilla extract
2 cups Greek yogurt
3 tablespoons Vanilla Bean Sugar
1 teaspoon vanilla extract
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon grated lemon peel
For crust: Preheat oven to 350 F. Butter 9 inch cheesecake pan. Mix crumbs and butter and press into bottom of pan. Bake 5 minutes and cool.
For filling: Preheat oven to 350 F. In electric mixer, beat cream cheese until soft. Slowly blend in sugar. Beat in eggs one at a time. Add lemon juice, peel, and vanilla extract. Pour mixture onto crust and bake until slightly puffed, about 40 minutes. Keep oven temp at 350 F.
For topping: Blend all ingredients and spread on top of cake. Bake for 15 minutes, topping will look runny but take it out and let cool for 30 minutes.
For glaze: Combine water, lemon juice, and yolk in heavy small saucepan. Stir in sugar, cornstarch, and salt. Bring to a boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes. Spread on cake and let cool completely.
Refrigerate until well chilled before serving. (Will be fine in the refrigerator up to 3 days after making!!)
Charleston Spice Co.