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Honey Lavender Cheesecake

Indulge in Creamy Honey Lavender Cheesecake Magic

This Honey Lavender Cheesecake combines creamy richness with floral notes, creating a stunning and simple dessert that's perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
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.
  • 0.5 teaspoon 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 Adjust sweetness to taste.
  • 0.25 cups 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.
  • 3 large Egg Yolks Add richness for creamier filling consistency.
  • 1 cup Heavy Cream Can substitute with coconut cream for dairy-free.
  • 0.5 cups Honey Infuses a floral sweetness complementing the lavender.
  • 2 tablespoons Dried Culinary Lavender Buds Use culinary-grade lavender.
For the Glaze
  • 0.25 cups Honey Creates a sweet, luscious topping.
  • 2 tablespoons Water Used to thin out the honey for glaze consistency.
For Garnishing
  • 1 sprig Fresh Lavender Sprigs Adds aesthetic appeal.
  • 1 cup Edible Flowers Enhances visual charm.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • Measuring cups
  • Measuring spoons
  • Spatula
  • aluminum foil
  • Roasting pan

Method
 

Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, granulated sugar, and ground cinnamon. Stir until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8-10 minutes until light golden brown. Let it cool completely.
  4. In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and flour, blending until well combined.
  5. Add vanilla extract and lavender extract, stirring gently to incorporate.
  6. Add the large eggs and egg yolks one at a time, mixing gently after each addition.
  7. Gradually stir in heavy cream and honey, mixing until well combined.
  8. Fold in dried culinary lavender buds.
  9. Prepare a water bath with aluminum foil wrapped around the bottom of the springform pan.
  10. Pour the cheesecake filling into the cooled crust. Smooth the top with a spatula.
  11. Pour hot water into the roasting pan around the springform pan until it reaches halfway up the sides.
  12. Bake the cheesecake for 55-70 minutes until edges are set and the center has a slight jiggle.
  13. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour.
  14. Remove cheesecake from the water bath and refrigerate for at least 6 hours or overnight.
  15. To make the honey glaze, combine honey and water in a saucepan. Simmer until bubbling, then strain.
  16. Spread the cooled lavender honey glaze evenly over the top of the cheesecake after it is chilled.
  17. Decorate with fresh lavender sprigs and edible flowers.
  18. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 150mgIron: 1mg

Notes

Always opt for culinary-grade lavender and avoid overmixing the batter after adding eggs to prevent cracks. Chill overnight for best flavor.

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