Serves: 1 cheesecake
Prep time: 20 minutes
Cooking time: 3 hours
1 packet of Tennis biscuits, crumbled
50 g butter
2 T lavender flowers, chopped (optional)
For the filling
800 g cream cheese
300 g créme fraîche
180 g caser sugar
40 g cake flour
4 free-range eggs
1 t ground cardamom
200 g white chocolate, melted
toasted pistachio nuts
Preheat oven to 180ºC and line and spray a 30-cm springform cake tin.
To make the crust, combine all the ingredients together and press onto the base of your tin.
Make sure to press down to cover the entire surface evenly, using the bottom of a straight-sided glass to assist you in getting into the corners.
Bake in preheated oven for 10 minutes until golden. Leave to cool.
Reduce the oven temperature to 140ºC.
For the filling, whizz all the ingredients, except for the chocolate, in a food processor until smooth.
Slowly pour in the white chocolate and whizz until combined.
Pour the mixture onto the cooled crust, and bake in a bain-marie for 3 hours until set but still wobbly at the center (the filling will set completely as it cools down).
Remove the cake from the water bath and leave to cool on a cooling rack.
Use a warm knife to loosen the edges before un-moulding the cake.
Garnish with fresh lavender blossoms and pistachios.