Lavender Ricotta Cheesecake with Crystallized Violets

Preheat oven to 300F. Set rack in the middle of the oven.
Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
Place sugar and dried lavender buds in spice grinder and process until fine.
In a mixer, place ricotta cheese and add lavender sugar and flour. Mix on medium speed.
Continue mixing and add eggs one at a time. Add amaretto and continue mixing until smooth.
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.
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.
Pour 1 tbs lavender honey (or lavender syrup) evenly over the cake and garnish with crystallized violets.

Submitted by Marita Orr, withseedsofintention.com