Lavender Brownie Cheesecake    

   
  

INGREDIENTS

 
4 squares (1 ounce each) semisweet chocolate

1/2 cup butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon salt



FILLING:

3 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3 eggs, lightly beaten

1/2 cup sour cream

1 teaspoon vanilla extract

1 to 2 teaspoons lavender buds, ground



TOPPING:

1/2 cup sour cream

2 teaspoons sugar

1 teaspoon lavender buds, optional


 
  
 SERVINGS 12
 METHOD Baked
 PREP 45 min
 COOK 60 min.
 TOTAL 105 min.  
 
 



DIRECTIONS


 
In a microwave, melt chocolate and butter; stir 
until smooth. 

Cool slightly. 

In a large mixing bowl, combine sugar, eggs, 
vanilla and cooled chocolate mixture.

Combine flour and salt; stir into chocolate 
mixture. 

Spread into a greased 9-in. springform pan. 

Place on a baking sheet. 

Bake at 325°  F for 25-30 minutes or until set. 

Cool on a wire rack for 10 minutes.

In a large mixing bowl, beat cream cheese and 
sugar until smooth. 

Add eggs; beat on low speed just until combined. 

Beat in sour cream, vanilla and lavender just 
until blended. 

Pour over brownie crust.


Place pan on a double thickness of heavy-duty 
foil (about 16 in. square). 

Securely wrap foil around pan. 

Place in a larger baking pan; add 1 in. of 
hot water to larger pan. 

Bake for 60-70 minutes or until center is 
just set. 

Remove springform pan from water bath. 

Cool on a wire rack for 10 minutes. 

Carefully run a knife around edge of pan 
to loosen; cool 1 hour longer.

Chill for 3-4 hours or overnight. 

Remove sides of pan. 

Combine sour cream and sugar; spread evenly 
over top of cheesecake. 

Garnish with lavender if desired. 

Refrigerate leftovers. 



Yield: 12 servings. 

 
 
>From Country Woman 
  Magazine

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