Liqueur de Violettes is a beautiful liqueur made from hand-harvested, French violets by a Swiss distiller. It’s perfectly perfumy, sweet, and floral. Accompanied by marjoram in this creamy and indulgent cheesecake, the unusual pair makes for a quite exceptional dessert.

Cheesecake Violette

Homemade Graham Cracker Crust (Makes 4 petite cheesecakes)
(Recipe adapted from Miette)
Ingredients:
3/4 cup organic all-purpose flour, sifted
3 tablespoons organic stone ground whole wheat flour, sifted
Pinch of cinnamon
1/4 teaspoon rose salt
6 tablespoons raw or organic unsalted butter, softened
1/4 cup packed organic light brown sugar
Generous teaspoon organic honey
Generous teaspoon organic maple syrup

Directions:
Place sifted all-purpose flour, wheat flour, cinnamon, and rose salt in a bowl. Mix. Using a stand mixer with a paddle attachment, cream butter, brown sugar, honey, and maple syrup. Once nice and fluffy, slowly add the flour mixture to the butter mixture. Once combined, wrap dough in plastic wrap and store in the fridge overnight.

Preheat oven to 350 degrees. Divide dough between four buttered ceramic dishes. Press dough into dishes and up the sides. Place on a cookie sheet and bake for about 20 minutes or until edges begin to turn slightly golden. Allow to cool on a wire rack.

This recipe makes delicious homemade graham crackers (10-12), perfect for homemade rosewater marshmallow s’mores!

Cheesecake Violette 1-2

Cheesecake Violette Filling
Ingredients:
8 ounces organic cream cheese
8 ounces organic mascarpone cheese
2 ounces organic chèvre
3/4 cup organic sugar
1 1/2 tablespoons organic all-purpose flour
1/3 cup organic Greek yogurt
1/2 teaspoon organic vanilla extract
2 organic medium eggs
3 tablespoons liqueur de violettes, reduced (place in saucepan on low heat for about 10 minutes until it becomes a thick syrup and has reduced to about 1 tablespoon…allow to cool)

Directions:
While the graham cracker crusts are cooling, make the filling. Using a stand mixer fit with a paddle attachment, whip the cream cheese, mascarpone, and chèvre until fluffy, for about 3 minutes. Slowly add the sugar and flour until well blended. Add the yogurt, vanilla extract and eggs (one at a time) then slowly add the violette reduction. Pour mixture into crusts to desired height. Bake in a Bain-Marie* for about 20 minutes. Turn off the oven. Keep cakes in oven for an additional hour with the door slightly ajar. Once completely cooled, place in fridge for at least six hours or overnight to set. Sprinkle with organic marjoram. Serve.

Happy Baking!

*Place in a roasting pan and fill with boiling water to half the height of the ceramic dishes. To be extra cautious, feel free to place each ceramic dish in a piece of aluminum foil.

Images via Cassie Winslow

4 comments

  1. what might you suggest as a substitute for the chèvre? I’m not really a fan of goat milk/cheese.

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