Lemon Verbena Cheesecake

We’ve got a special treat for you this Easter. Surprise your family and friends will this scrumptious cheesecake. Unlike other cheesecakes, this is a lighter more refreshing dessert. Your tastebuds and loved one will thank you.

Lemon Verbena Cheesecake

  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons melted butter
  • 1 ½ cup sugar
  • 24 lemon verbena leaves ground into sugar
  • 24 ounces cream cheese, softened
  • 3 tablespoon flour
  • Zest of 3 lemons and juice
  • 1 teaspoon lemon extract
  • 6 eggs
  • 1 cup heavy cream

In food processor grind lemon verbena leaves and lemon zest with sugar and set aside.

Mix crumbs with butter and ¼ of the lemon verbena sugar mix. Press into pan.

Chill until baking time.

Cream remaining sugar and cream cheese into mixing bowl until fluffy. Stir in flour and lemon juice, then lemon extract, then one egg at a time. Pour into prepared pan.

Bake at 325 for 65 to 70 minutes.

Turn off oven and let cheesecake stand in closed oven overnight.

Chill for several hours before serving.

P.S.! We like to do a Lemon Verbena Whipped Cream Topping to add on top after the Cheesecake has chilled.

To make it: use 2 cups of heaving whipping cream, 1 cups of granulated sugar that has been pulsed in the food processor with 6 Lemon Verbena Leaves and the zest of 1 lemon. Using a mixer whip well and add to the top of the cheesecake and refrigerate for about an hour or more before serving.

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