Lavender Mascarpone Mini Cheesecakes

Lavender Mascarpone Mini Cheesecakes

I was really craving a rich cheesecake a few days ago, but I wanted to make it a little out of the ordinary with some florals and spices. It’s the Lebanese in me, what can I say! Instead of making one huge cake, I decided to make a cute mini version so that they were easily portioned out. I came up with these absolutely sensational lavender mascarpone mini cheesecakes and oh man was my craving satisfied. They are easy to make too and so elegant. The first thing to do was make the mini crusts. I went with ginger snaps for the crust because I thought the spicy goodness would beautifully cut through the rich, floral cheesecake! The ginger snaps went into my food processor so that I could pulse them into fine crumbs. Then I transferred the crumbs to a bowl and mixed it with brown sugar, cinnamon, nutmeg and melted butter until it all resembled wet sand. The oven got pre-heated to 350 degrees and I got out my 12 well muffin tin and lined it with paper liners. I put two heaping teaspoons of the ginger snap mixture into each well and pressed them all down firmly into perfect little crusts.

Ingredients

  • 12 whole ginger snap cookies
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter melted
  • 1 8 oz package cream cheese at room temperature
  • 1/4 cup mascarpone cheese at room temperature
  • 1/3 cup granulated sugar
  • 1 tablespoon lavender vanilla bean sugar (found in spice shops)
  • 1 teaspoon lavender extract
  • 1/2 teaspoon ground lavender
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 whole egg
  • 1 whole egg yolk
  • 1 tablespoon flour
Read the whole recipe on Jeanie and Lulu's Kitchen