Lavender Cheesecake Squares Recipes

Steps:

• Heat oven to 325°F.
• Bring large saucepan of water to boil; pour into casserole dish. Place on bottom oven rack. (This acts as a makeshift water bath and turns the oven into a "steam room," to help prevent the cheesecake from cracking as it bakes.)
• Combine cracker crumbs, butter and brown sugar; press onto bottom of parchment-lined 13x9-inch baking dish.
• Beat cream cheese in large bowl with mixer until creamy. Add granulated sugar; mix well. Add all remaining ingredients except eggs; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour over crust.
• Bake 1 hour 5 min. or until center of cheesecake is almost set.
• Turn oven off. Let cheesecake stand in oven, with door partially open, 1 hour. Remove cheesecake from oven; cool completely.
• Refrigerate 2 hours. Use parchment handles to remove cheesecake from baking dish before cutting into squares to serve.

Steps:

• In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside., Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust., Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.

Steps:

• In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

Steps:

• In a bowl, beat cream cheese and sugar. Add eggs, yogurt, vanilla, lemon juice and biscuit mix; mix just until smooth. Pour into a greased 9-in. square baking dish. Bake at 350° for 25-30 minutes or until center is nearly set. Place on a wire rack while preparing topping. In a bowl, combine sour cream, sugar and vanilla until smooth. Carefully spread over cheesecake. Bake for 4 minutes (topping will not brown or set). Cool on a wire rack for 1 hour. Refrigerate until completely cooled. Garnish with fruit if desired.

Steps:

• Preheat oven to 350 degrees.
• CRUST: Butter an 8" square baking dish.
• In a bowl cream the butter and brown sugar together. Stir in the flour, pecans and lavender.
• *Reserve* 1 cup of the crust mixture. Press the remaining mixture into the baking dish. Bake for 15 minutes.
• FILLING: While the crust bakes, prepare the filling by beating together the white sugar and cream cheese. Next beat in the egg, milk, lemon juice and vanilla extract until smooth.
• Pour the filling into the baked crust then sprinkle evenly with the reserved crust topping.
• Bake 25 minutes. Remove from rack and cool 10 minutes. To serve, cut into squares and place on cake platter. Garnish with fresh lavender sprigs if desired.
• Keep stored in refrigerator; covered well.