Lavender yogurt cheesecake with kaffir lime-flavoured strawberries


Preparation info

  • Difficulty


  • Serve


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

A simple and delightful summer dessert. Everyone loves cheesecake in one form or another - here lavender adds a touch of summer elegance.


For the Kaffir Lime-Flavoured Strawberries

  • 125 g caster sugar
  • zest and juice of 2 limes
  • 6 kaffir lime leaves, torn
  • 225 g fresh strawberries, hulled
  • 50 g unsalted butter
  • ½ teaspoon dried lavender flowers, finely crushed (plus some lavender sprigs for decorating)
  • 120 g sweet digestive biscuits, finely crushed
  • 80 g caster sugar
  • 250 g good-quality cream cheese
  • 250 ml thick set natural yogurt
  • 175 ml double cream

  • 20 cm flan ring


For the strawberries, bring the sugar and 225 ml water to the boil, ensuring the sugar has completely melted and formed a light syrup. Add the lime zest and juice and kaffir lime leaves and leave to cool. Halve the strawberries, place in a bowl and pour over the lime syrup. Refrigerate overnight.

For the cheesecake, melt the butter in a pan, add the lavender flowers and remove from the heat. Stir in the crushed biscuits and 30 g sugar and mix well together. While still warm, press the biscuits into the base of a flan ring. Refrigerate for 2 hours to set.

In a bowl, beat the cream cheese, the remaining sugar and yogurt until smooth.

In another bowl, whip the double cream until half whipped and just holding its shape, then gently fold into the yogurt mixture until amalgamated. Spread the mixture over the lavender biscuit base and smooth over the surface with a palette knife. Return to the fridge for 1 hour or until easy to serve. Decorate the cheesecake with marinated strawberries and fresh lavender.