Provençal Lavender-Honey Cheesecake with Roasted Stone Fruit & Crispy Olive Oil Wafers

Name: Provençal Lavender-Honey Cheesecake with Roasted Stone Fruit & Crispy Olive Oil Wafers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup Labneh (strained Greek yogurt); 0.75 cup Whole milk ricotta cheese; 3 tbsp Raw honey; 1.5 tsp Dried culinary lavender buds; 1 tsp Lemon zest; 0.5 cup Extra virgin olive oil; 3 medium Fresh apricots; 3 medium Fresh plums; 0.75 cup Whole spelt flour; 0.25 tsp Sea salt; 0.25 cup Aged balsamic vinegar; 1 tbsp Black sesame seeds; 8 leaves Fresh mint leaves

Prep 25 min · Cook 15 min · Serves 4 · medium

Mediterranean Diet

A French-inspired no-bake cheesecake featuring creamy labneh and whipped ricotta infused with Provençal lavender and raw honey, topped with caramelized apricots and plums, served with shatteringly crisp olive oil wafers and a drizzle of aged balsamic reduction.

Ingredients

1 cup Labneh (strained Greek yogurt)
0.75 cup Whole milk ricotta cheese
3 tbsp Raw honey
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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