Select Category

Lavender Ricotta Cheesecake with Crystallized Violets

  • Print


  • 2 lbs Ricotta cheese
  • 2/3 cup Sugar
  • 1 tsp Dried lavender buds or dried rose petals
  • 1/3 cup Amaretto
  • 1/3 cup All-purpose flour
  • 5 Eggs
  • Pinch of salt
  • Lavender syrup
  • Crystallized violets for garnishing


  1. Preheat oven to 300F. Set rack in the middle of the oven.
  2. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
  3. Place sugar and dried lavender buds in spice grinder and process until fine.
  4. In a mixer, place ricotta cheese and add lavender sugar and flour. Mix on medium speed.
  5. Continue mixing and add eggs one at a time. Add amaretto and continue mixing until smooth.
  6. Pour batter into the prepared pan and bake for about 1 1/4 to 1 1/2 hours, until the top is firm and a light golden color.
  7. Test center with a skewer, making sure it comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover and chill until ready to serve.
  8. Pour 1 tbs lavender honey (or lavender syrup) evenly over the cake and garnish with crystallized violets.


Submitted by Marita Orr,