1 c Late Harvest Chardonnay or other
sweet white wine
2 tbsp dried lavender
1 1/2 lbs cream cheese, softened
1/2 c + 2 tbsp sugar
4 large eggs
1 c sour cream
Crystallized Rose Petals
silver pearls (edible kind, of course)
In a small saucepan, combine the
wine and lavender. Bring to a boil and reduce to the consistency
of marmalade. Strain and reserve the liquid. Chop
the lavender finely if you wish to add it, otherwise it can be
discarded. In a mixer, combine the cream cheese and 1/2 c of the
sugar at low speed. Add the lavender liquid (and the lavender
if you choose). Mix until smooth. Pour into a buttered 9"
springform pan and bake at 325ºF for 45 minutes. Remove from
the oven and let sit at room temperature for 30 minutes. Combine
the sour cream and 2 tbsp. sugar, or more to taste, and spread
over the cheesecake. Bake at 400ºF for 4 minutes. Chill at
least 3 hours. Garnish with crystallized rose petals and silver
pearls.
Crystallized Rose Petals
1 egg white
1-2 roses of rose petals (Make sure petals are bug-free and clean
of pesticides. For best results, use buds that are nearly but
not quite open and peel the petals off.) sugar. Beat the egg white
until frothy and brush it lightly onto each rose petal. Sprinkle
with sugar and let dry.