Lilac Cheesecake

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This lilac cheesecake is a light, creamy spring recipe infused with delicate floral notes. A beautiful way to celebrate lilac recipes and elegant flower recipes at home.

Prep Time15

Cook Time1 10

Total Time9 10

Course: Dessert

Cuisine: Eastern European

Keyword: No-Bake Lilac Cheesecake

Servings:

Calories: 481kcal

Equipment

Ingredients

Crust

8.5 oz Lemon Simple Mills cookies or honey cookies
1 Eggs
1/4 cup Butter melted

Filling

16 oz Farmers cheese
16 oz Cream cheese
16 oz Ricotta cheese
1 cup Lilac syrup
7 Eggs
3/4 cup Allulosse
3 tbsp Lemon zest
3 tbsp Lemon juice
1 tbsp Purple sweet potato powder foe color, optional

Lilac simple syrup

2 cup Water
2 cup Allulose or light brown sugar
5 cup Lilac flowers

Mascarpone cream

1 cup Heavy whipping cream
1 cup Mascarpone
1/4 cup Alulosse
1 tbsp Vanilla extract

Instructions

Crust

Put 2 boxes of Simple Mills Lemon cookies into a food processor and pulse until fine.
2. Melt butter. Add 1 egg to the food processor and pulse.
3. Add the melted butter.
4. Transfer the mixture to the spinach pan, pressing it gently into your pan. Bake it for 15 minutes.

Filling

Add cream cheese, farmers cheese, allulose, lemon zest, lemon juice, vanilla extract, eggs, lilac syrup, and blend it until smooth.
2. You can add 1/2-1 tbsp purple potato powder for color if you want to.
3. Bake for 50 minutes at 350°F.
4. After the cheesecake is baked, leave it in the oven to cool for 2 hours, then remove it and let it cool in the fridge for at least 8 hours or overnight.
5. Decorate with mascarpone cream and lilac flowers. You can also pour some lilac syrup on top.

Lilac simple syrup

Clean lilac flowers. Remove all the tiny green stems and parts from the florets; use only the clean lilac flowers. Rinse gently in cold water, then let them air dry on a clean towel.
2. In a medium saucepan, combine 2 cups of water, 2 cups of sugar, and orange slices. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
3. Remove from the heat and stir in 4 cups of the lilac blossoms. Add lemon juice if you want to keep the purple color vibrant.
4. Cover it with a lid and let the mixture steep for 3 hours at room temperature, covered. Strain the syrup using a fine-mesh sieve into a clean jar or mason jar.

Mascarpone cream

Pure 1 cup of whipping cream in a bowl and whip until stiff peaks form.
2. Then add mascarpone and vanilla, and whip for a little longer.

Nutrition