Magnificent Russian Gluten-Free Kefir Cheesecake Served with Lavender Honey Sauce

Allergens

Dairy, Eggs

Ingredients

• 1. 2 cups gluten
• free graham cracker crumbs 2. 6 tablespoons unsalted butter, melted 3. 2 pounds cream cheese, softened 4. 1 cup granulated sugar 5. 4 large eggs 6. 1 cup sour kefir 7. 1 teaspoon pure vanilla extract 8. 1/2 teaspoon salt 9. 1 tablespoon finely grated lemon zest For the Lavender Honey Sauce: 10. 1/2 cup honey 11. 1/4 cup fresh lavender flowers, minced 12. 1/2 cup heavy cream 13. 1 tablespoon cornstarch 14. 2 tablespoons cold water

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter press into the bottom of a 9 inch springform pan.
2. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Blend in the kefir, vanilla, salt, and lemon zest.
3. Pour the cheesecake mixture over the crust and spread evenly. Bake for 45 minutes or until the center is almost set. Cool for 10 minutes before running a knife around the edge of the pan to loosen. Remove the sides of the springform pan and let cool completely on a wire rack.
4. To prepare the Lavender Honey Sauce, combine honey and lavender flowers in a small saucepan over low heat. In a separate bowl, whisk together cornstarch and cold water until smooth. Slowly add this mixture to the honey and lavender mixture, stirring constantly. Cook until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
5. Once cooled, slice the cheesecake into 2 servings. Place each slice on a dessert plate, drizzle with Lavender Honey Sauce, and garnish with fresh lavender sprigs.

Chef’s Insight

The key to this recipe is using high-quality ingredients and allowing the cheesecake to cool completely before slicing.

Notes

This recipe can be made ahead and refrigerated for up to 24 hours.