180g crumbled digestive biscuits
80g soft butter
300g cream cheese
1tsp vanilla extract
3-4 drops of Lavender
1-2 drops of Lemon and 2tsp lemon juice
300ml double cream
Violet gel food colour (optional)
Mix the crumbled biscuits and melted butter together. Flip the base of an 8-inch springform tin so the ridges curve downward and press the biscuit mixture firmly into it. Place in the fridge to set.
Beat together the cream cheese, mascarpone and honey. Slowly tint the mixture with the food colouring (if using) until the desired colour is achieved. Add the vanilla extract,Lavender and Lemon essential oils, and lemon juice and mix well. In a separate bowl, add a touch more violet food colouring to the double cream then whip until thick, but not stiff. Fold it into the cheese cake mixture. Spoon onto the biscuit base and chill in the fridge for at least 6 hours.
Sylvia says: “This was really easy to make and tasted divine. It's a very smooth, creamy cheesecake and it freezes well. However, I did need to have a second helping just to make sure! As you will see from the picture, I didn’t quite get the right shade of delicate lilac I was aiming for!”