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Lavender Ricotta Cheesecake with Crystallized Violets


  • 2 lbs Ricotta cheese
  • 2/3 cup sugar
  • 1tsp 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) and garnish with crystallized violets.


*Submitted by Marita Orr, www.withseedsofintention.com


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