I had great intentions of gifting beautifully sweet mini lavender rose cheesecakes to a dear friend and his daughter.
However, sometimes things in life don’t go quite as planned.
This was one of those times.
But I made it work.
And it worked out quite well.
Instead of little cheesecakes, these babies became little lavender rose shortbread cakes.
And, I believe, it was all for the better.
Everything happens for a reason.
Lavender Rose White Chocolate Shortbread Cake
Crust:
1 cup shortbread, broken into smallish pieces
6 Tbs. butter, melted
1 tsp. dried lavender
pinch of sea salt
White Chocolate Ganache:
6 oz. white chocolate pieces or white chocolate chips
1 Tbs. dried rose petals
1/2 cup heavy cream
Cheesecake Filling:
8 oz. cream cheese, softened to room temperature
2/3 cup powdered sugar
2 eggs, room temperature
2 Tbs. butter, melted
2 tsp. cornstarch (optional)
1 tsp. vanilla extract
2 Tbs. rose water
2 tsp. dried lavender
Combine the cookies, butter and sugar in a food processor or blender, and pulse to make fine crumbs. Press the crumbs into a parchment-lined, 9-inch springform pan. Refrigerate the crust until ready to use.
In a small saucepan over low heat, combine the white chocolate pieces, rose petals, and cream. Stir constantly until the chocolate is melted and the mixture becomes thick. Remove from heat and allow to cool to room temperature.
In a large bowl, cream the cream cheese and sugar until fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the melted butter and vanilla extract (and cornstarch, if desired). Fold in the rose water and lavender. Gently mix in the ganache until the mixture is smooth and well blended.
Preheat oven to 400 degrees.
Pour the filling into the prepared crust and bake for 15 minutes. Reduce the heat to 325 degrees and bake 30 minutes longer, or until the edges of the filling are firm and the center is still soft but not loose to the touch.
Turn off the oven and open the door slightly. Cover the cake with a clean kitchen towel and allow it to cool for 1 hour in the oven. Remove the cheesecake and allow it to cool completely in a draft-free spot.
Chill the cake in the refrigerator for 6 to 8 hours or overnight.
Garnish with additional rose and lavender before serving, if desired.
