A simple and delightful summer dessert. Everyone loves cheesecake in one form or another - here lavender adds a touch of summer elegance.
For the strawberries, bring the sugar and
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.
© 2006 Paul Gayler. All rights reserved.