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The Prettiest Cheesecake

We've been enamored with food stylist Rodica Godlewski's moody, ethereal photography for quite a while now. So when she agreed to devise a recipe using products from our shop we were excited to say the least.

Originally from Romania, Rodica now lives in Michigan with her husband and son. Enviously she spends most of her days baking, cooking, developing recipes and taking exquisite photos like these. This cheesecake incorporates both Call Me Caramel Gruyere caramels and Leaves & Flowers tea. We're thinking Mother's Day might be an appropriate occasion to tackle. 

Scroll down for the recipe and to see more of Rodica's dazzling photos, follow her on Instagram at @rodica_godlewski.

Coffee & Flowers Cheesecake

INGREDIENTS

For the crust:

  • 8 oz lady fingers, crushed
  • 1 tbs Leaves & Flowers tea, crushed
  • 1 tbs granulated sugar
  • 5 tbs butter, melted

For the filling:

  • 3 X 8 oz packages cream cheese, room temperature
  • 1 cup + 2 tbs granulated sugar
  • 1 tbs instant coffee powder
  • 1 tbs leaves and flower tea
  • 2 crumbled ‘call me caramel’ caramels
  • 3 eggs, room temperature
  • 2/3 cup sour cream, room temperature

For decoration:

  • 4 Call Me Caramel Gruyere caramels
  • 1 tsp Leaves & Flowers tea
  • Ranunculus flowers
  • Carnation flowers


Directions:

For the crust:

  • Preheat the oven to 300 degrees F and place oven rack in the center of the oven
  • In a bowl combine the lady fingers, tea leaves and flowers, sugar and the melted butter
  • Press the mixture into a 8’’ inch non-stick springform pan and refrigerate while you make the filling

For the filling:

  • In your mixer bowl, beat the cream cheese until creamy and smooth
  • Add the sugar, instant coffee, crumbled caramels, the leaves and flower tea, and beat until combined scraping down the sides of the bowl as needed
  • Add the eggs, one at a time, beating until incorporated
  • Add the sour cream and beat until incorporated
  • Remove the crust from the refrigerator and pour the filling on top

Bake the cheesecake for about 1 hour, or until firm but the center still wobbly a little. Remove from the oven, cool at room temperature, and then refrigerate overnight. Decorate and serve.

Call Me Caramel

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