RECIPE :: Lavender and ginger cheesecake
This is the final of the three cheesecakes. I had never used lavender until this moment and was very happy the result. You have a very delicate flavoured cake that uses fresh lavender flowers and fresh ginger. With these three recipes I would encourage you to try out your own cheesecakes using your favourite ingredients.
Ingredients
Base
100g of ground cashews,
175g of flour,
60ml of sunflower oil,
60ml of maple syrup and
3 inches of fresh ginger (peeled and minced).
Cheesecake bit
340g of soft silken tofu,
100g of unrefined sugar,
150ml of milk,
4tbsp of arrowroot powder,
3 inches of fresh lavender flowers and
½ tsp of salt.
Method
| 1) |
Pre-heat the oven to gas mark 5 / 190C / 375F. |
| 2) |
To make the base; combine the cashews and flour, and then mix in the oil, maple syrup and ginger. |
| 3) |
Push the nutty base into the bottom of a 9" spring-form cake tin and give it a 2cm high side to hold the cheesecake together. |
| 4) |
To make the cheesecake bit; place everything into a blender and whiz away until smooth. Pour over the cashew base. |
| 5) |
Bake for 45 minutes. |
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