Description
Honey Lavender Cheesecake is a creamy, elegant dessert infused with delicate floral lavender and naturally sweetened with honey. Featuring a buttery graham cracker crust and a silky smooth filling, this cheesecake is perfect for special occasions, afternoon tea, or any time you want a sophisticated, flavorful treat.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 24 ounces (680 g) cream cheese, softened
- ½ cup honey
- ½ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon culinary dried lavender
- 2 teaspoons lemon zest
Garnish
- Honey drizzle
- Fresh lavender sprigs (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the cheesecake.
- Prepare Crust: Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool completely before adding the filling.
- Infuse Honey: Warm the honey with the culinary dried lavender for 5 minutes over low heat. Strain out the lavender and let the honey cool slightly. This will infuse a delicate floral flavor into the honey used in the filling.
- Make Filling Base: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually mix in the granulated sugar, lavender-infused honey, sour cream, vanilla extract, and lemon zest until fully incorporated.
- Add Eggs: Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing, which can cause cracks in the cheesecake.
- Assemble: Pour the filling evenly over the cooled graham cracker crust in the springform pan.
- Bake Cheesecake: Place the pan in the oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 6 hours or preferably overnight to allow it to fully set and develop its flavor.
- Serve: Before serving, drizzle the top with extra honey and garnish with fresh lavender sprigs if desired.
Notes
- Use culinary-grade dried lavender only, as it is safe and edible for cooking.
- Do not overmix the batter after adding the eggs to prevent cracking and a dense texture.
- The cheesecake tastes best when chilled overnight to allow the flavors to meld and texture to firm up.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
