Hii Guys and Gals,

Here I am with another recipe. You know, I may not be a gourmet chef but I am a foodie. I love trying out new goodies to eat. I have a secret fantasy that I want my husband to be a chef and feed me new recipes every day after I come home.

Alas!! I still haven't meet a guy who loves to cook as much I love to eat. So while waiting for him, I search online for delicious recipes for my future husband to make. I found a beautiful recipe called 'No Bake Lilac Blueberry Cheesecake' online and I literally fell in love with it in first sight.

It looked so goooooood...

So awesome...

So delicious.... (Wipes out drool discreetly and looks around, not to slip on the drool). So I would like to present you this Cheesecake...

Look at it! Looks enchanting, doesn't it?? (Wipes drool again)...

Ingredients:

Lilac flowers (pesticide free)

egg white

fine granular sugar

1/4 cup melted butter

2 tablespoons brown sugar

1 cup crushed granola

1/4 teaspoon salt

1 tablespoon powdered gelatin

1/4 cup boiling water

1/2 can condensed milk

1 tablespoon lemon juice

4 oz cream cheese

8 oz ricotta cheese

1 tablespoon lilac flowers, stems removed (optional)

2 tablespoons lilac vodka

1 cup blueberries + extra for decoration

Instructions:

1. Candied Lilacs: Thin an egg white with a bit of water and beat well. Dip flowers in and shake excess off. Pour the sugar over the flowers with a spoon to cover completely. Leave to dry on a parchment paper for 12 to 24 hours.

2. Crust: Add butter, brown sugar, granola and salt to a food processor. Pulse until combined. Pour into a 6-inch spring form pan, press down evenly with a spoon and refrigerate.

3. Add gelatin to boiling water to soften and set aside.

4. In the food processor, mix condensed milk and lemon juice and pulse until a bit thickened.

5. Add in the cream cheese, gelatin, lilac flowers and vodka, and the ricotta. Pulse until combined, about 1 minute.

6. Pour half of the filling evenly over the crust in the cake pan. Sprinkle 1/2 cup of blueberries over the filling. Set aside.

7. To the remaining filling add 1/2 cup of blueberries and pulse until blended.

8. Pour the filling gently over the blueberries and spread evenly on the top.

9. Refrigerate overnight. Decorate with extra blueberries and candied lilacs, if desired.

Hmmm.... I hope you loved this cake as much I loved it. I hope to hear from you guys. I would like to dedicate this chapter to the creator of this delicious Cheesecake 'Evelyne at CulturEatz'.

Again, Thanks for reading 'Valiant of My Heart' and please, please, pretty please give lot of likes & comments....

Till then....

Soo Long...