Spring is slowly but surely approaching and so a light and Spring-y dessert is needed. While the combination of lavender and apricot might sound strange, at first bite, you understand.
Lavender- Apricot Cheesecake
1 3/4 cups graham cracker crumbs
1/3 cup butter, melted
pinch of salt
1 1/2 cups of sugar
32 oz. cream cheese, softened
1 cup greek yoghurt
1 tblsp. vanilla extract
1 tblsp. fresh lavender buds, finely chopped
1/2 cup apricot preserves
Preheat your oven to 350*F and grease your springform pan. In a small bowl, mix together the graham cracker crumbs, salt, and 1/4 cup of sugar. Then, slowly mix in the melted butter until combined. Press the crumb mixture onto the bottom of the pan and/or up the sides of the pan. Bake for 10 minutes and let cool. Reduce the oven temperature to 325*F.
Place the springform pan, once cooled, into a roasting dish and boil a tea kettle full of water.
In an electric mixer, beat the cream cheese on medium speed until smooth. Add the rest of the sugar and continue beating. Add in the yogurt, vanilla, and lavender and beat until combined. Then, add the eggs one at a time, beating until just combined.
Pour the batter into the prepared pan and pour the boiling water into the roasting dish, so that it comes up about 1″ of the way. Bake for 1 hour and 40 minutes, so that the center of the cake jiggles ever so slightly. Then, turn off the oven and let it sit in the oven for 1 hour. Refrigerate for an additional hour. Finally, spread the apricot on the top of the cheesecake and let it cool in the fridge for an additional three hours or overnight. Let the cheesecake sit out on the counter for at least 15 minutes before serving.