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Marie Saoirse Byrne

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Eleanor’s Aunt
Birthday: November 20th
Born in: Wicklow, Ireland
Familiar: Miss Priss

About:

Favorite color: Purple
Favorite snack: All sweets
Magical Gift: Water
Hates all reptiles
Is a talented baker
Loves poetry and quilting
Used to keep and train birds but the
stray cats they adopt kept attacking them

Studied dead languages at Trinity College in Dublin Ireland
Married for nine years then divorced
Has a complicated relationship with Winston Edwards 

Marie's Honey Lavender Cheesecake:
 

INGREDIENTS  

CRUST

  • 1 3/4 cups graham cracker crumbs

  • 4 tablespoons melted butter

 

FILLING

  • 2 pounds cream cheese, room temperature

  • 1 1/3 cups sugar

  • 4 eggs

  • 1 tablespoon vanilla extract

  • 1/2 teaspoon lavender extract

  • 1 1/2 tablespoons honey

  • 1/4 teaspoon salt

  • 2/3 cup sour cream

  • 2/3 cup heavy whipping cream

  • Violet food coloring

 

TOPPING

  • 1 cup sour cream

  • 2 tablespoons powdered sugar

  • 1 tablespoon honey

  • 1/2 teaspoon vanilla extract

INSTRUCTIONS 

FOR THE CRUST

  • Preheat the oven to 350 degrees.

  • Prepare a 9" springform pan with cooking spray.

  • In a small bowl combine graham cracker crumbs and melted butter until thoroughly combined.

  • Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.

  • Bake 12 - 15 minutes until the crumbs are set.

  • Let cool on a wire rack.

FOR THE FILLING

  • Preheat oven to 325 degrees.

  • In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.

  • Add sugar and beat on high for an additional 3 minutes.

  • Add vanilla extract, lavender extract, honey and salt and mix until just combined.

  • Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.

  • Add a few drops of violet food coloring and mix until desired color.

  • Add sour cream and mix until combined.

  • Add heavy cream and mix until combined.

  • Wrap the outside of your springform pan in aluminum foil.

  • Pour cream cheese filling into springform pan. Smooth the top with a spatula.

  • Place the pan inside a high-sided roasting pan.

  • Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.

  • Bake for 1 1/2 hours.

  • After an hour and a half, turn the oven off and crack the door open 1 inch.

  • Leave the cheesecake like this for 1 hour.

  • After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).

  • Place in the refrigerator for 4 hours.

FOR THE TOPPING

  • In a medium bowl, combine sour cream, honey, vanilla and powdered sugar. Mix until combined.

  • Spread mixture over the top of the cooled cheesecake.

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