Provençal Lavender-Honey Cheesecake with Roasted Stone Fruit & Crispy Olive Oil Wafers
Prep 25 min · Cook 15 min · Serves 4 · medium
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), full-fat, unsweetened
- 0.75 cup Whole milk ricotta cheese, fresh, room temperature
- 3 tbsp Raw honey, unheated, drizzled at end
- 1.5 tsp Dried culinary lavender buds, finely ground into powder
- 1 tsp Lemon zest, organic
- 0.5 cup Extra virgin olive oil, high-quality, divided
- 3 medium Fresh apricots, halved, pitted
- 3 medium Fresh plums, halved, pitted
- 0.75 cup Whole spelt flour, or ancient grain flour blend
- 0.25 tsp Sea salt, fine grain
- 0.25 cup Aged balsamic vinegar, 25+ years old preferred
- 1 tbsp Black sesame seeds, for garnish
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