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Honey Lavender Cheesecake

Delightful Honey Lavender Cheesecake to Elevate Your Dessert Game

This Honey Lavender Cheesecake is a delightful blend of creamy textures and floral notes, making it a memorable dessert.
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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: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • mixing bowl
  • Springform pan
  • electric mixer
  • small saucepan
  • Spatula
  • Roasting pan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and optional ground cinnamon. Press mixture into the bottom of a 9-inch springform pan.
  3. Bake for 8-10 minutes or until lightly golden. Let cool.
  4. Beat the softened cream cheese until smooth, then add the granulated sugar and flour, mixing on low speed until just combined.
  5. Add vanilla and lavender extracts, and mix 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 well-blended.
  8. Gently fold in the dried culinary lavender buds.
  9. Wrap the bottom of your springform pan in foil. Place in a larger roasting pan for the water bath.
  10. Pour the filling into the cooled crust and smooth the top.
  11. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
  12. Bake for 55-70 minutes until edges are set and the center is slightly jiggly.
  13. Turn off the oven and crack the door. Let the cheesecake cool for about 1 hour.
  14. Refrigerate for at least 6 hours or overnight.
  15. Combine honey, water, and extra lavender buds in a saucepan. Simmer until it thickens slightly, then strain the glaze.
  16. Pour the glaze over the chilled cheesecake.
  17. Garnish with fresh lavender sprigs and edible flowers.
  18. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 300mgPotassium: 150mgSugar: 30gVitamin A: 8IUCalcium: 100mgIron: 1mg

Notes

Use high-quality culinary-grade lavender and ensure the cream cheese is softened for the best results. Avoid overmixing to prevent cracks. Utilize a water bath during baking for moistness and even cooking. For ultimate flavor, chill overnight.

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