Ingredients (organic ingredients preferred):
For the filling:
- 24 ounces cream cheese
- 1 cup full fat sour cream
- 3 eggs, separated +3 egg whites
- 1/8 teaspoon cream of tartar
- 1 tablespoon vanilla extract
- 1 cup caster sugar
- 6 tablespoons AP flour
- Juice of one lemon
- Zest of one half lemon
- 1 tablespoon lavender
- 1 ½ cups huckleberries (or other berries)
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
Preheat the oven to 325°F. In a mixing bowl combine the graham cracker crumbs and melted butter. Spread this on the bottom of a 9 inch spring form pan. Pre-bake the crust for 10 to 12 minutes, remove and allow to cool. Set aside.
In a large mixing bowl (if using a stand mixer utilize the paddle attachment) combine the sugar and cream cheese. Mix until thoroughly combined. Add the sour cream and incorporate. Add the three egg yolks, lemon juice, lemon zest, lavender, and vanilla. Combine until well mixed. Sift in the flour and combine. Set aside.
It is stand mixer utilizing the whip attachment or to separate bowl using a hand mixer at the six egg whites and cream of tartar. Beat until soft peaks form. Add one third of the batter to the egg whites and utilizing a rubber spatula full the mixture together. Proceed to take the combined batter and egg white mixture and add it back to the remaining filling, utilizing the spatula and gently folding it in. Gently fold in the whole huckleberries, reserving a few to dress the finished cake.
Place the mixture into the cooled 9 inch spring form pan with the crust on the bottom. Bake at 325°F for 60 to 90 minutes; until a toothpick inserted into the center comes out clean. Allow the cake to cool prior to removing. Allow to set in the refrigerator at least one hour; preferably covered and overnight, prior to serving.