Lavender Yoghurt Cheesecake
- 50g unsalted butter
- 1⁄2 tsp lavender heads, finely crushed
- 115g digestive biscuits, crushed
- 4 tbsp caster sugar
- 250g good quality cream cheese
- 250ml thick-set natural yogurt
- 175ml double cream
- a couple of drops of cold lavender essence
For the strawberries –
- 125g caster sugar
- 6 kaffir lime leaves, torn
- zest and juice of 2 limes
- 225g strawberries, hulled and halved
Melt the butter in a pan, add the lavender flowers and remove from the heat, stir in the crushed biscuits and half the sugar and mix together. While still warm, press the biscuit into the base of a flan ring. Refrigerate for an hour to set.
In a bowl, beat the cream cheese, remaining sugar and yogurt until smooth and add a couple of drops of cold lavender essence. In another bowl, whip the double cream until half whipped and just holding shape, then gently fold into the yogurt mixture until amalgamated. Spread the mixture over the biscuit base and smooth over the surface with a palate knife. Return to the fridge for an hour or until ready to serve.
For the strawberries, bring the sugar and 150ml water to the boil slowly while stirring. Add the kaffir leaves, if using, boil for 2 minutes to form a light lime syrup. Add the lime zest, juice and kaffir leaves. Put the strawberries in a bowl; pour the hot lime syrup over, leave to cool. Cut the cheesecake into wedges, garnish with the strawberries and sauce and serve.