Lemon verbena is one of my favorite flavors to play with. I grew up mostly smelling lemon verbena in perfumes and would often jump at a chance to eat it whenever I found it as a flavor feature. The floral and hint of spice of this delicate herb has always been the highlight in my favorite cakes and ice creams. While one may more commonly find lemon verbena as a scent in the fancy lotion section of the beauty shops, I find it is a wonderful ingredient to enjoy in desserts. The balance between the verbena and tangy mango make this cheesecake a refreshing treat, and a wonderful pairing with any preroll (my favorite would be ATF!). Fresh lemon verbena is in season from late spring to early fall, but you can find the dried version in spice shops and tea shops year-round. Harney & Sons Tea Shop and Kalustyan’s in NYC are wonderful sources.

MANGO VERBENA CHEESECAKE:

• Prep Time: 1.5 hours 
• Servings: 12+
• Infused Base: magical butter

INGREDIENTS:

• Crust:

  • 1 ½ cups graham cracker crumbs, about 9 to 10 whole crackers
  • ¼ cup granulated sugar
  • 6 tablespoons magical butter, melted
  • ⅛ teaspoon salt

• Filling:

  • 16oz cream cheese, room temperature
  • ⅔ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon honey
  • ¾ cup mango puree
  • 2-3 tablespoons finely chopped lemon verbena

METHOD:

• Grease an 8-inch springform pan and line with parchment paper with extra to fold over the sides (a long rectangle, to help with removal). Preheat the oven to 350°F.
• In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt until thoroughly combined.
• Press the crumbs into the bottom and up the sides of the pan, making a thicker layer on the bottom than on the sides. Bake for 10 minutes, then set aside to cool.
• In a large bowl with a hand mixer OR the bowl of a stand mixer with the beater attachment, combine the cream cheese and sugar until smooth on medium-low speed. Mix in the eggs one at a time, then add vanilla, mango puree, and verbena. Mix until smooth.
• Set the crust pan onto a baking sheet, then pour the filling over the crust evenly. Bake for 50-60 minutes until the center jiggles just slightly.
• Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, cover and refrigerate until you’re ready to serve.

NOTES:

• You can typically find lemon verbena fresh at a farmer’s market or dried in a spice store; Check your local tea shop for a dried version as well.
• Baking the cheesecake on a baking pan helps with easy transportation as well as prevents the bottom from being scorched during baking.
• A method I use to check for done-ness: if you can touch the center without residue and a slight jiggle, you should be set.