Baked Cheesecake with Lavender & Soursop Jelly Chef Ashutosh Gairola, La Quinta Resort & Club

Recipe Components for Baked Cheesecake with Lavender & Soursop Jelly:

• Biscuit Base
• Classic Vanilla Cheesecake
• Lavender Cheesecake
• Soursop Jelly Topping
• Fresh Raspberry Garnish

Ingredients for Biscuit Base:

• 1 ½ cups digestive biscuits or graham crackers, crushed
• ¼ cup brown sugar
• ½ cup unsalted butter, melted
• pinch of salt

Ingredients for Classic Vanilla Cheesecake:

• 250g (8 oz) cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• 2 tbsp. sour cream
• ½ tsp. vanilla extract

Ingredients for Lavender Cheesecake Layer:

• 250g (8 oz) cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• 2 tbsp. sour cream
• 2 tbsp. milk
• 1 tsp. dried culinary lavender
• ½ tsp. vanilla extract
• purple food coloring (optional)

Ingredients for Soursop Jelly Layer:

• ¾ cup The Perfect Purée Soursop Puree, thawed
• ½ cup condensed milk
• 1 tsp. lemon juice
• 1 ½ tsp. gelatin
• 2 tbsp. water

Method for Biscuit Base:

Preheat oven to 160°C (320°F). Mix crushed biscuits, sugar, and melted butter until evenly coated. Press into the bottom of a lined loaf or rectangular cake pan. Bake for 10 minutes, then cool.

Method for Cheesecake Layer:

Beat cream cheese until smooth. Add sugar, egg, sour cream, and vanilla. Mix until well combined. Pour over the crust and smooth the surface. Bake for 15–18 minutes until just set. Cool in the fridge while preparing the next layer.

Method for Lavender Cheesecake Layer:

In a small saucepan, heat milk with lavender until just steaming. Let steep for 10 minutes, then strain. Beat cream cheese until creamy. Add sugar, egg, sour cream, lavender-infused milk, vanilla, and a drop of purple coloring (optional). Gently pour over the first baked layer. Bake again for 20–25 minutes until set but slightly jiggly in the center. Cool completely, then refrigerate for at least 2 hours.

Method for Soursop Jelly Topping:

Bloom gelatin in 2 tbsp water for 5 minutes. In a saucepan, gently heat Soursop puree, sugar, and lemon juice until warm (not boiling). Stir in bloomed gelatin until fully dissolved. Cool slightly, then pour over chilled cheesecake. Refrigerate for 2–3 hours or until jelly is set.

Garnish & Serve:

Carefully remove the cheesecake from the pan. Top with halved fresh raspberries arranged in a row. Slice and serve cold.