Lemon Lavender Cheesecake

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Inspired by an unbelievably good dessert from the Philly restaurant Vedge. The flavor pairing of ginger, lemon, and lavender is unassuming, yet in my opinion, perfect. Make this fancy cheesecake 1 day in advance of desired eating, and know that it will continue to get slightly firmer each subsequent day.

Ginger Cookie Crust:
10 oz. ginger snaps (I used 2 boxes of Anna’s brand flower-shaped ginger snaps)
3 tbsp sugar
¼ C butter, melted
1 tbsp milk

Use a large spoon or food processor to crush the cookies (with the sugar) into crumbs, but not completely smooth. Slowly incorporate the butter, then the milk. The mixture should appear dry, meaning not have “come together,” but should be stay in a shape when it is pinched or pressed. Press into the bottom of an oiled 9” spring form pan, and bake at 350* for about 10 minutes, until golden and somewhat firm.

Filling:
2 C cashews, soaked at least 4 hours
juice and zest of 2 lemons
1 block firm tofu (1 lb)
1 heaping tbsp dried lavender
¾ C maple syrup
¾ C coconut oil, melted
1 tsp vanilla extract
1 tsp salt
additional maple syrup or agave, to taste, optional

Blend filling ingredients extremely well in a food processor, scraping often. Repeat blending and scraping until the mixture becomes very smooth. Pour into cooled crust, decorate with lavender petals and lemon zest, cover with plastic wrap, and let sit in the fridge overnight. Slice and serve.

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