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Prep Time:40 minsAdditional Time:5 hrs 35 minsTotal Time:6 hrs 15 minsServings:12Yield:12 slicesJump to Nutrition Facts
Prep Time:40 minsAdditional Time:5 hrs 35 minsTotal Time:6 hrs 15 minsServings:12Yield:12 slices
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:5 hrs 35 mins
Additional Time:
5 hrs 35 mins
Total Time:6 hrs 15 mins
Total Time:
6 hrs 15 mins
Servings:12
Servings:
12
Yield:12 slices
Yield:
12 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust6tablespoonsunsalted butter, softened2tablespoonslight brown sugar2tablespoonsgranulated sugar2tablespoonshoney¼teaspoonvanilla extract1 ¼cupswhole-wheat flour¼teaspoonsalt1 ½tablespoonscanola oil or light olive oilFilling3(8 ounce) packagesreduced-fat cream cheese, at room temperature⅔cupgranulated sugar1tablespoonground lavender⅛teaspoonsalt4largeeggs, at room temperature1tablespoonlemon juice1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Crust
6tablespoonsunsalted butter, softened
2tablespoonslight brown sugar
2tablespoonsgranulated sugar
2tablespoonshoney
¼teaspoonvanilla extract
1 ¼cupswhole-wheat flour
¼teaspoonsalt
1 ½tablespoonscanola oil or light olive oil
Filling
3(8 ounce) packagesreduced-fat cream cheese, at room temperature
⅔cupgranulated sugar
1tablespoonground lavender
⅛teaspoonsalt
4largeeggs, at room temperature
1tablespoonlemon juice
1teaspoonvanilla extract
DirectionsTo prepare crust: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.Combine butter, brown sugar and 2 tablespoons granulated sugar in the bowl of a stand mixer. Beat with the paddle attachment until smooth. Add honey and 1/4 teaspoon vanilla; mix until combined. Add flour and 1/4 teaspoon salt; mix until combined. Form the dough into quarter-size chunks, about 1/2-inch thick, on the prepared pan. Bake until golden brown and firm around the edges, about 20 minutes.Transfer the crust pieces on the parchment to a wire rack and cool for 30 minutes. Pulse in a food processor until finely ground.Coat a 9-inch springform pan with cooking spray. Mix the crust crumbs with oil in a medium bowl; press into the bottom and about 1 1/2 inches up the sides of the prepared pan. Bake until set, about 8 minutes. Let cool on a wire rack.Meanwhile, to prepare filling: Put a kettle of water on to boil for the water bath. Combine cream cheese, sugar, lavender and salt in the stand mixer bowl. Beat with the paddle attachment until smooth and fluffy, scraping down the sides as needed. Add eggs, one at a time, mixing and scraping the bowl after each addition. Add lemon juice and vanilla; mix until combined.Tightly wrap the outside of the pan, bottom and sides, with heavy-duty foil. Pour the filling into the crust. Place the springform pan in a roasting pan and pour in enough boiling water to come 1 inch up the side of the springform pan to create a hot water bath. Carefully transfer the roasting pan to the center of the oven. Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 to 1 1/4 hours.Let the cheesecake cool in the water bath on a wire rack until the water is room temperature, about 1 hour. Remove the pan from the water and remove the foil. Refrigerate, uncovered, until very cold, at least 4 hours.TipsTo make ahead: Refrigerate for up to 3 days.Equipment: Parchment paper, 9-inch springform pan, heavy-duty foilOriginally appeared: EatingWell Magazine, March 2019
Directions
To prepare crust: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.Combine butter, brown sugar and 2 tablespoons granulated sugar in the bowl of a stand mixer. Beat with the paddle attachment until smooth. Add honey and 1/4 teaspoon vanilla; mix until combined. Add flour and 1/4 teaspoon salt; mix until combined. Form the dough into quarter-size chunks, about 1/2-inch thick, on the prepared pan. Bake until golden brown and firm around the edges, about 20 minutes.Transfer the crust pieces on the parchment to a wire rack and cool for 30 minutes. Pulse in a food processor until finely ground.Coat a 9-inch springform pan with cooking spray. Mix the crust crumbs with oil in a medium bowl; press into the bottom and about 1 1/2 inches up the sides of the prepared pan. Bake until set, about 8 minutes. Let cool on a wire rack.Meanwhile, to prepare filling: Put a kettle of water on to boil for the water bath. Combine cream cheese, sugar, lavender and salt in the stand mixer bowl. Beat with the paddle attachment until smooth and fluffy, scraping down the sides as needed. Add eggs, one at a time, mixing and scraping the bowl after each addition. Add lemon juice and vanilla; mix until combined.Tightly wrap the outside of the pan, bottom and sides, with heavy-duty foil. Pour the filling into the crust. Place the springform pan in a roasting pan and pour in enough boiling water to come 1 inch up the side of the springform pan to create a hot water bath. Carefully transfer the roasting pan to the center of the oven. Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 to 1 1/4 hours.Let the cheesecake cool in the water bath on a wire rack until the water is room temperature, about 1 hour. Remove the pan from the water and remove the foil. Refrigerate, uncovered, until very cold, at least 4 hours.TipsTo make ahead: Refrigerate for up to 3 days.Equipment: Parchment paper, 9-inch springform pan, heavy-duty foil
To prepare crust: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine butter, brown sugar and 2 tablespoons granulated sugar in the bowl of a stand mixer. Beat with the paddle attachment until smooth. Add honey and 1/4 teaspoon vanilla; mix until combined. Add flour and 1/4 teaspoon salt; mix until combined. Form the dough into quarter-size chunks, about 1/2-inch thick, on the prepared pan. Bake until golden brown and firm around the edges, about 20 minutes.
Transfer the crust pieces on the parchment to a wire rack and cool for 30 minutes. Pulse in a food processor until finely ground.
Coat a 9-inch springform pan with cooking spray. Mix the crust crumbs with oil in a medium bowl; press into the bottom and about 1 1/2 inches up the sides of the prepared pan. Bake until set, about 8 minutes. Let cool on a wire rack.
Meanwhile, to prepare filling: Put a kettle of water on to boil for the water bath. Combine cream cheese, sugar, lavender and salt in the stand mixer bowl. Beat with the paddle attachment until smooth and fluffy, scraping down the sides as needed. Add eggs, one at a time, mixing and scraping the bowl after each addition. Add lemon juice and vanilla; mix until combined.
Tightly wrap the outside of the pan, bottom and sides, with heavy-duty foil. Pour the filling into the crust. Place the springform pan in a roasting pan and pour in enough boiling water to come 1 inch up the side of the springform pan to create a hot water bath. Carefully transfer the roasting pan to the center of the oven. Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 to 1 1/4 hours.
Let the cheesecake cool in the water bath on a wire rack until the water is room temperature, about 1 hour. Remove the pan from the water and remove the foil. Refrigerate, uncovered, until very cold, at least 4 hours.
Tips
To make ahead: Refrigerate for up to 3 days.
Equipment: Parchment paper, 9-inch springform pan, heavy-duty foil
Originally appeared: EatingWell Magazine, March 2019
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Nutrition Facts(per serving)356Calories23gFat32gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
