New York Cheesecake with Lavender

New York Cheesecake with Lavender


90 minutes







Vegetarian, Nut Free

Making this recipe


For the cheesecake base:

185 grams of crushed digestives or 100 grams of crushed digestives mixed with 85 grams of crushed ginger biscuits
1 tablespoon of sugar
100 grams of salted butter melted

For the cheesecake topping:

900 grams of Philadelphia
260 grams of sugar, I recommend a mixture of caster sugar and light brown sugar as it will become an attractive colour when baked.
70 grams of flour
3 limes (grate these and use the juice of 2 limes)
600 ml of sour cream
9 eggs
2 heaped tablespoons of French Lavender: slightly crushed to release more flavour
1 teaspoon of vanilla extract or the seeds of one vanilla pod (keep the pod to infuse a jar of sugar for vanilla sugar!)

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Many thanks to Gwen Saccheri for this wonderful traditional New York Cheesecake with Lavender recipe. We can say that with confidence as we’ve tried it and it is a truly luscious cheesecake!

Gwen says “The British Bake Off seems to be a perfect opportunity to experiment with traditional cakes and the following recipe is a fairly traditional New York Cheesecake but with the addition of French Lavender which gives this cake a subtle aroma and taste. This is also a wonderful, foolproof cake to make with children and as such is a great activity for a rainy summer’s day!”

Preparation time – 20 minutes
Cooking time – 1 hour

To make the cheesecake base:

Grease a 28 cm spring-form cake tin. Be careful with the sides!
Mix the crushed biscuits with the melted butter and put this mixture evenly in the tin. Use a bottle or glass to press the mixture down well.  Place this in the oven at 180 degrees, and bake for 18 minutes. Take out and turn oven up to 230 degrees.

To make the cheese topping:

Combine all the topping ingredients in a blender but blend slowly to avoid curdling.
Pour mixture on the baked crust and bake at 230 degrees for 10 minutes.
Turn the oven down to 100 degrees and bake for another 50 minutes. After you turn the oven off, leave the cake in for 1 hour and then let it cool and serve chilled.
We decided to decorate our cheesecake with raspberries as this is our favourite summer fruit but blueberries would work equally well.