Recipe: Brulee Cheesecake with Lavender Honey

Preparation

1. Preheat oven to 325°F.
2. In a small sauce pan over low heat place cold butter and dried lavender. Melt ½ cup butter and allow flowers to seep in the butter for 5 minutes. Strain and press any additional butter from the lavender into a bowl.
3. Combine the lavender butter with graham cracker crumbs and sugar. Mix until combined and mixture is crumbly.
4. Press in the bottom and up the sides of a buttered 4-inch spring form pans.
5. In a large mixing bowl, beat cream cheese and sugar until well combined.
6. Add eggs to cheese mixture one at a time, beating well after each addition.
7. In a separate bowl, mix together heavy cream, both extracts, lemon juice and honey. Pour cream mixture into cream cheese mixture and slowly stir with wooden spoon until smooth. Be careful not to incorporate air at this point.
8. Wrap the outside of the pans with two layers of heavy duty foil, and set them in a roasting pan.
9. Fill each pan with the mixture.
10. Fill the roasting pan with enough hot tap water to come halfway up the sides of the pans.
11. Bake for 50 to 60 minutes or until cakes are set or jiggle in the middle.
12. Turn off oven and leave in the oven until room temperature. Leave the door slightly ajar.
13. Remove from water bath, wrap and refrigerate 6 hours or overnight. Once cakes are chilled, sprinkle sugar over top of each evenly.
14. Using a kitchen blow torch, melt the sugar or put under the broiler to caramelize the top.