Every family has that one recipe that seems to carry the essence of togetherness, sweetened with anecdotes and laughter. For me, it’s the Baby Watson Cheesecake. This recipe isn’t just about creating a dessert.
It’s about recreating the warm, fuzzy feeling of my grandmother’s bustling kitchen. The twist? A secret ingredient that elevates this from the mundane to the extraordinary.
What Makes This Recipe Special
What sets this Baby Watson Cheesecake apart is the incorporation of lavender a not-so-common ingredient that offers a gentle, floral aroma cutting through the rich, creamy texture. This subtle addition transforms the traditional cheesecake into a sophisticated delight.
Equipment List:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients List:
- Graham cracker crumbs — gluten-free optional 1 1/2 cups
- Unsalted butter, melted — 1/4 cup
- Cream cheese, room temperature —3 cups
- Granulated sugar — 1 cup
- Large eggs — 3
- Vanilla extract — 1 tablespoon
- Dried lavender, finely crushed — 2 teaspoons
- Sour cream — 1 cup
Substitution: If lavender is not available, rose water can also be used for a floral hint.
Baby Watson Cheesecake Recipe – Step by Step Guide
Step 1:
Combine graham cracker crumbs with melted butter and press into the bottom of the springform pan. Set aside.
Step 2:
In a large bowl, use an electric mixer to blend cream cheese and sugar until smooth. Add eggs, one at a time, followed by vanilla and lavender, mixing just until incorporated.
Step 3:
Pour the filling over the crust and smooth the top with a spatula. Bake in a preheated oven at 325°F for 50 minutes or until the center is just set.
Step 4:
Let the cheesecake cool on a wire rack for about an hour before chilling in the refrigerator for at least 4 hours.
Step 5:
Top the Baby Watson Cheesecake with a layer of sour cream and a sprinkle of lavender before serving.
Chef’s Tips
- Opt for full-fat cream cheese to ensure the cheesecake has the richest texture and most satisfying flavor profile.
- Prevent surface cracks by not over-mixing the eggs and using a water bath during baking for even heat distribution.
- For a deeper lavender essence, let the lavender infuse with the cream cheese mixture for an hour before you begin your baking.
- Tap the filled pan on the counter to release any trapped air bubbles, ensuring a smooth surface on your cheesecake.
- Allow the cheesecake to reach room temperature for about 10 minutes before serving to enhance the flavors and creaminess.
Sides & Pairings Suggestions
Before you plan your meal, consider these exquisite sides and pairings that perfectly complement the rich, floral notes of our Baby Watson Cheesecake, turning your dessert into a memorable feast:
- Complement the floral undertones of the cheesecake with a glass of Riesling, whose crisp, sweet profile balances the creaminess beautifully.
- Offer a dish of fresh mixed berries, whose natural tartness provides a delightful contrast to the sweetness of the cheesecake.
- Enhance the theme with a lavender-infused latte, echoing the subtle flavors of the cheesecake for a cohesive taste experience.
- A chilled glass of Limoncello offers a refreshing, citrusy finish that cleanses the palate wonderfully after the rich dessert.
- Begin with a simple arugula salad dressed in a light vinaigrette to prepare the palate for the decadent, creamy dessert to follow.
Store & Leftovers
For optimal freshness, store the Baby Watson Cheesecake in an airtight container in the refrigerator, where it can last for up to five days.
If you find yourself with leftovers, consider crumbling the cheesecake over a bowl of fresh fruit for a delightful breakfast option or blend it into a creamy milkshake for a decadent treat.
These tips ensure no delicious bit goes to waste while maintaining the dessert’s quality.
Nutritional Breakdown
This Baby Watson Cheesecake offers a balanced blend of rich flavors and essential nutrients, making each serving a delightful indulgence.
- Calories: 320
- Total Fat: 20g
- Carbohydrates:** 28g
- Protein: 6g
- Sugar: 18g
Encouragement to Share
I hope you enjoy making and savoring this Baby Watson Cheesecake as much as we do. If you decide to try it, don’t forget to share your masterpiece on social media using #BabyWatsonCheesecake. I’d love to see your creations and hear about your own special moments around this dessert.
Baby Watson Cheesecake Recipe
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
- Graham cracker crumbs gluten-free optional 1 1/2 cups
- Unsalted butter, melted 1/4 cup
- Cream cheese, room temperature 3 cups
- Granulated sugar 1 cup
- Large eggs 3
- Vanilla extract 1 tablespoon
- Dried lavender, finely crushed 2 teaspoons
- Sour cream 1 cup
Instructions
- Combine graham cracker crumbs with melted butter and press into the bottom of the springform pan. Set aside.
- In a large bowl, use an electric mixer to blend cream cheese and sugar until smooth. Add eggs, one at a time, followed by vanilla and lavender, mixing just until incorporated.
- Pour the filling over the crust and smooth the top with a spatula. Bake in a preheated oven at 325°F for 50 minutes or until the center is just set.
- Let the cheesecake cool on a wire rack for about an hour before chilling in the refrigerator for at least 4 hours.
- Top the Baby Watson Cheesecake with a layer of sour cream and a sprinkle of lavender before serving.
Notes
- Opt for full-fat cream cheese to ensure the cheesecake has the richest texture and most satisfying flavor profile.
- Prevent surface cracks by not over-mixing the eggs and using a water bath during baking for even heat distribution.
- For a deeper lavender essence, let the lavender infuse with the cream cheese mixture for an hour before you begin your baking.
- Tap the filled pan on the counter to release any trapped air bubbles, ensuring a smooth surface on your cheesecake.
- Allow the cheesecake to reach room temperature for about 10 minutes before serving to enhance the flavors and creaminess.
