Go Back
–+ servings
Honey Lavender Cheesecake

Delightful Honey Lavender Cheesecake to Elevate Your Dessert Game

This Honey Lavender Cheesecake combines creamy textures with floral notes for a memorable dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can use gluten-free graham crackers or almond flour for a gluten-free version.
  • 1/2 cup Unsalted Butter Ensure it's melted before mixing.
  • 1/4 cup Granulated Sugar Can substitute with coconut sugar for a lower glycemic index.
  • 1 teaspoon Ground Cinnamon Optional, can omit if desired.
For the Filling
  • 16 oz Cream Cheese Ensure it is softened for better mixing.
  • 3/4 cup Granulated Sugar Adjust sweetness to taste.
  • 1/4 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1 teaspoon Vanilla Extract Homemade vanilla extract can enhance taste.
  • 1 teaspoon Lavender Extract Essential for the flavor; do not substitute.
  • 3 large Eggs Fresh eggs are recommended for flavor.
  • 2 large Egg Yolks
  • 1/2 cup Heavy Cream Can substitute with coconut cream for dairy-free.
  • 1/2 cup Honey
  • 1 tablespoon Dried Culinary Lavender Buds Use culinary-grade lavender.
For the Glaze
  • 1/4 cup Honey Creates a sweet, luscious topping.
  • 2 tablespoons Water Used to thin out the honey for glaze consistency.
For Garnishing
  • to taste Fresh Lavender Sprigs For garnishing; adds aesthetic appeal.
  • to taste Edible Flowers Beautifully decorate the cheesecake; enhances visual charm.

Equipment

  • mixing bowl
  • electric mixer
  • 9-inch springform pan
  • Roasting pan
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Press into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8-10 minutes until lightly golden. Let cool completely.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and flour until just combined.
  5. Add in vanilla extract and lavender extract, mixing until well-blended.
  6. Incorporate the large eggs and egg yolks one at a time, beating gently after each addition.
  7. Stir in heavy cream and honey until fully blended.
  8. Gently fold in the dried culinary lavender buds.
  9. Wrap the bottom of the springform pan in foil and place in a larger roasting pan for a water bath.
  10. Pour the cheesecake filling into the cooled crust.
  11. Pour hot water into the roasting pan until halfway up the sides of the springform pan.
  12. Bake for 55-70 minutes until edges are set and center remains slightly jiggly.
  13. Turn off the oven and crack the door; let the cheesecake cool for 1 hour.
  14. Refrigerate for at least 6 hours or overnight to set.
  15. Simmer together honey, water, and lavender buds until slightly thickened, then strain.
  16. Pour glaze over the chilled cheesecake and let it coat evenly.
  17. Garnish with fresh lavender sprigs and edible flowers.
  18. Slice and serve chilled, optionally with fresh berries or whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 45mgIron: 1mg

Notes

Use high-quality culinary-grade lavender, ensure cream cheese is softened, avoid overmixing, and utilize a water bath for moisture.

Tried this recipe?

Let us know how it was!