Lavender Granola Cheesecake with Blueberry Sauce
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Lavender Granola Cheesecake with Blueberry Sauce
Lavender Granola Cheesecake with Blueberry Sauce

Culinary lavender buds in the Nature Valley™ Granola crust, Yoplait® greek yogurt in the filling and blueberry, lavender, ginger topping combine for a unique dessert.

Servings: 32 servings (1 serving = 1 piece with 0.8 oz topping)
Crust
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Yellow Cake Mix (11152)
1 lb 4.00 oz
1/4 box
Butter, unsalted, melted
4 oz
1/2 cup
Nature Valley™ Granola - Oats 'n Honey Bulkpak Cereal (27111), crushed
9.50 oz
2 1/2 cups
Brown sugar, packed
2 oz
1/2 cup
Butter, unsalted
3 oz
1/3 cup
Lavender buds, culinary, crushed
2 tsp
Filling
INGREDIENT
WEIGHT
MEASURE
Yoplait® Greek Nonfat Plain Bulk Size Yogurt (38414)
2 lb
4 cups
Sweetened condensed milk
2 lb 9.00 oz
3 3/4 cups
Lemon juice
2 oz
1/4 cup
Ginger, dried, ground
1/2 Tbsp
Topping
INGREDIENT
WEIGHT
MEASURE
Water, hot approx. 120°F
8 oz
1 cup
Lavender buds, culinary, crushed
2 Tbsp
Blueberries, IQF
1 lb 5.00 oz
4 cups
Water, cool approx. 72°F
4 oz
1/2 cup
Cornstarch
1 Tbsp
Granulated sugar
4 oz
1/2 cup
Kosher salt
1/8 tsp
Ginger, fresh, minced
2 tsp
Lemon zest
1 tsp
Vanilla extract
1/2 tsp
Crust
  1. Add cake mix and melted butter (1/2 cup) to mixer bowl fitted with paddle attachment; mix on low speed 2-3 minutes until well combined.
  2. Transfer to prepared half sheet pan with pan extender; evenly distribute and firmly press into pan.
  3. Place granola, brown sugar, butter (1/3 cup) and lavender buds in food processor.
  4. Pulse until just combined and granola pieces are still visible; distribute evenly into pan.
  5. Press granola mixture into cake crust layer; bake as directed below and allow to cool.
BAKE:
TEMP
TIME
Convection Oven*
325°F
7-10 minutes
Standard Oven
375°F
10-14 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Filling
  1. Whisk yogurt, sweetened condensed milk, lemon juice, and ginger together in medium mixing bowl.
  2. Pour onto cooled crust and spread evenly.
  3. Bake as directed below; cool slightly and refrigerate at least 4 hours.
BAKE:
TEMP
TIME
Convection Oven*
325°F
15-17 minutes
Standard Oven
375°F
18-20 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
Topping
  1. Steep 2 Tbsp lavender buds in hot water for 20 minutes; strain and pour liquid into medium sauce pan.
  2. Add blueberries, cool water (1/2 cup), cornstarch, sugar, salt, and ginger; bring to boil then reduce heat to simmer 5-10 minutes or until slightly thickened.
  3. Remove from heat; stir in lemon zest and vanilla extract and allow to cool completely under refrigeration.
  4. Serve cheesecake piece with #40 scoop (0.8 oz) topping.

  • Garnish with additional lavender buds if desired. Cheesecake and sauce may be frozen; thaw in refrigerator until defrosted.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece with 0.8 oz topping
Calories
330
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
220mg
9%
Total Carbohydrate
48g
16%
Dietary Fiber
1g
4%
Sugars
38g
Protein
7g
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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