Strawberry Lavender Cheesecake

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This Strawberry Lavender Cheesecake is creamy and lightly floral with sweet strawberry coulis and mascarpone cream. Made with cream cheese, ricotta, and fresh strawberries, it's an elegant summer dessert that's surprisingly easy to make.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Eastern European

Keyword: Strawberry Lavender Cheesecake

Servings:

Calories: 601kcal

Equipment

Ingredients

Crust

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

Filling

32 oz Cream cheese
16 oz Ricotta cheese
5 Eggs
3/4 cup Allulosse
3 tbsp Lemon zest
3 tbsp Lemon juice
2 tbsp Vanilla extract
1/3 cup Lavender syrup
20 drops Lavender extract

Strawberry coulis

4 cup Strawberries
3/4 cup Allulose or light brown sugar
2 tbsp Lemon juice
1 tbsp Vanilla extract

Mascarpone cream

1 cup Heavy whipping cream
1 cup Mascarpone
1/4 cup Allulose
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, allulose, lemon zest, lemon juice, vanilla extract, lavender syrup, lavender extract, and eggs to the blender and blend until smooth.
2. 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, fresh strawberries and strawberry coulis.

Strawberry coulis

Add the strawberries to a saucepan and cook gently until they soften and release their natural juices.
2. Stir in the allulose, vanilla and lemon juice and let everything simmer briefly, just until the strawberries break down and the sauce looks syrupy.
3. Remove from heat and let the mixture cool slightly.
4. Pour the sauce into the blender and blend it on high speed.
5. Pour the strawberry mixture into a fine-mesh sieve set over a bowl. Using the back of a spoon or spatula, press and squeeze the fruit through the sieve until you’re left with a smooth sauce and only seeds and pulp in the sieve.
6. Allow to cool. As it cools, it will naturally thicken into a smooth, glossy strawberry sauce.

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.

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