Kitchen Table: Lavender Cheesecake


| August/September 1994



Here’s a great way to introduce people to the flavor of lavender.

Crust

• 1 1/2 cups total graham cracker and/or gingersnap crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• 1/2 cup chopped walnuts

Filling

• 24 ounces softened cream cheese
• 1 1/2 cups sugar
• 6 eggs
• 2 cups sour cream
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon crushed dried lavender flowers
• 1 1/2 teaspoons vanilla extract

Topping





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