Dianna Tribble’s Honey Lavender No-Bake Cheesecake

Once the cookies are made, this award-winning cheesecake requires no baking. Adapted from a recipe in “Tribble Farms Cookbook” by Dianna Tribble (Wilco Printing Co., $10)

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On May 9, 2017

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Look for lavender flowers in spice shops or natural food stores. Tribble uses lavender from her garden. If you’re using lavender from someone’s garden, make sure it hasn’t been treated with chemicals.

Ingredietns

1/4 cup boiling water

5 tablespoons dried lavender flowers, divided

8 Shortbread Cookies (see recipe below), finely crumbled

3 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 pound cream cheese, room temperature

3/4 cup honey

1 1/4 cups heavy cream

Mint, for garnish

1.

In a small bowl, pour boiling water over 3 tablespoons lavender flowers. Cover and steep 15 minutes. Strain water and discard lavender. Set water aside.
2.

Crush and finely chop remaining 2 tablespoons lavender flowers. In a medium bowl, combine 1 tablespoon chopped lavender, cookie crumbs and butter.
3.

Press mixture into bottom of a greased 9-inch springform pan. Cover and refrigerate at least 30 minutes.
4.

Combine remaining tablespoon chopped lavender with granulated sugar. If you like, use food coloring to tint the sugar purple. Cover and set aside.
5.

When ready to fill the pie, in the bowl of a stand mixer or using a hand mixer, beat cream cheese and honey until smooth.
6.

Whip cream until it forms stiff peaks. Fold whipped cream into cream cheese filling. Spoon over prepared crust, cover and refrigerate overnight.
7.

When ready to serve, run a knife around the edge of the springform pan to loosen. Remove sides from pan and put pie on a serving plate. Sprinkle with reserved lavender sugar and garnish with mint, if desired. Serves: 12

Nutrition Facts

Per serving: 416 calories (percent of calories from fat, 65), 4 grams protein, 32 grams carbohydrates, trace fiber, 31 grams fat (19 grams saturated), 99 milligrams cholesterol, 135 milligrams sodium.

Dianna Tribble’s Shortbread Cookies

Ingredients

3/4 pound unsalted butter, room temperature

1 cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

3 1/2 cups all-purpose flour, plus extra for dusting work surface

1/4 teaspoon salt

1.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together just until combined. Add vanilla and almond extracts.
2.

Sift flour and salt together and add to the butter mixture. Mix on low speed until dough just begins to come together.
3.

Dust a work surface with flour and move dough to work surface. Knead lightly to form a cohesive dough and then form into a flat disk. Wrap in plastic and refrigerate for 30 minutes. May be made up to 1 day ahead.
4.

Preheat oven to 350 degrees.
5.

When ready to bake, remove dough from refrigerator and roll out 1/2-inch thick.
6.

Cut into 2-inch circles, or whatever shape you prefer. Arrange cookies on an ungreased baking sheet.
7.

Bake until the edges begin to turn brown, about 20 minutes. Cool on a wire rack. Makes: 32 2-inch cookies

Nutrition Facts

Per cookie: 151 calories (percent of calories from fat, 52), 2 grams protein, 17 grams carbohydrates, trace fiber, 9 grams fat (5 grams saturated), 23 milligrams cholesterol, 18 milligrams sodium.

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