LCBO Food & Drink Summer 2016

BLUEBERRY-LAVENDER WHITE CHOCOLATE CHEESECAKE Perfect for a party, this easy cheesecake teams the summery flavours of lavender and blue- berries with luscious white chocolate. CRUST 40 vanilla wafers 1 tbsp (15 mL) dried culinary lavender ¼ cup (60 mL) unsalted butter, melted 1 tbsp (15 mL) granulated sugar FILLING 2 bars (each 100 g) good-quality white chocolate, chopped 1 tbsp (15 mL) dried culinary lavender 3 pkgs (each 250 g) brick-style cream cheese, softened ½ cup (125 mL) granulated sugar 3 eggs 3 tbsp (45 mL) wild blueberry jam Fresh blueberries and fresh, organic lavender sprigs for garnish 1 For crust, preheat oven to 350°F (180°C). 2 In a food processor, process vanilla wafers and lavender until fine crumbs form. Add but- ter and sugar and pulse briefly until mixture is combined and crumbly. 3 Tip crumb mixture into a 9-inch (23-cm) springform pan and press evenly over base. Bake until firm and fragrant, 8 to 10 minutes. Set crust aside to cool. 4 Reduce oven temperature to 325°F (160°C). 5 For filling, put chocolate in a heatproof bowl set over a saucepan of hot, not boiling, water. Stir occasionally until chocolate is al- most completely melted. Remove bowl from heat and stir until chocolate is melted and smooth. Set aside to cool slightly. 6 In a clean spice or coffee grinder, grind lav- ender until a fine powder forms. Set aside. 7 In bowl of a stand mixer fitted with paddle attachment, beat cream cheese and sugar on medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl once or twice. 8 Add melted chocolate and ground lavender. Beat on low speed until combined. Scrape down sides of bowl. 9 Beat in eggs, 1 at a time, on medium speed, scraping down sides of bowl once or twice.

10  Pour filling over crust. Drop small spoon- fuls of blueberry jam evenly over filling. Swirl decoratively with the blade of a slim knife. 11  Bake cheesecake until centre is almost set, 50 to 55 minutes. Do not overbake. 12  Remove cheesecake from oven and place pan on a wire rack. Run a thin spatula around edge of cheesecake to loosen it from sides of pan. Let cool for 1 hour, then refrigerate until chilled, about 3 hours. Cover pan tightly and refrigerate overnight.

13  Release sides of pan and slide cheesecake onto a serving plate. Cut into wedges and gar- nish with blueberries and lavender sprigs. Serves 12

WHAT TO SERVE Henry of Pelham Riesling Icewine VQA VINTAGES ESSENTIALS 430561, 375 mL Godiva White Chocolate Cream Liquor LCBO 573311

$49.95

$32.00

FOOD & DRI NK SUMMER 2016 155