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Honey Lavender Cheesecake

Delightful Honey Lavender Cheesecake for Memorable Moments

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This Honey Lavender Cheesecake is an indulgent dessert with a unique flavor that combines the sweetness of honey and floral notes of lavender.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with shortbread or gingersnap crumbs.
  • 1/4 cup Unsalted Butter Should be melted.
  • 2 tablespoons Granulated Sugar
  • 1/2 teaspoon Ground Cinnamon Optional.
For the Filling
  • 16 oz Cream Cheese Softened at room temperature.
  • 3/4 cup Granulated Sugar (for filling)
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lavender Extract Adjust to taste.
  • 3 large Eggs At room temperature.
  • 2 large Egg Yolks At room temperature.
  • 1/2 cup Heavy Cream
  • 1/2 cup Honey Can substitute with maple syrup or agave nectar.
  • 1 tablespoon Dried Culinary Lavender Buds Use culinary grade.
For the Glaze
  • 2 tablespoons Water
  • 1 tablespoon Fresh Lavender Sprigs For garnish.
  • 1 cup Edible Flowers For garnish.

Equipment

  • Mixing Bowl
  • Springform Pan
  • saucepan
  • Oven

Method
 

Preheat and Prepare
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon until crumbly. Press into the springform pan.
  3. Bake the crust for 8-10 minutes or until golden brown. Allow to cool.
Cheesecake Filling
  1. Beat softened cream cheese until smooth. Gradually add sugar and flour, mixing until smooth.
  2. Add vanilla and lavender extracts, incorporate eggs and yolks one at a time.
  3. Mix in heavy cream and honey, then fold in lavender buds.
Bake and Cool
  1. Prepare a water bath and bake the cheesecake for 55-70 minutes. The center should jiggle slightly.
  2. Cool in the oven with the door ajar for an hour, then chill in the fridge for at least 6 hours.
Prepare Glaze
  1. Simmer honey and water over medium heat with dried lavender for 5-7 minutes. Strain and cool.
Serve
  1. Pour the cooled glaze over the cheesecake and garnish with lavender and edible flowers.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 900IUCalcium: 80mgIron: 1mg

Notes

Use room temperature ingredients for best results. A water bath is essential for even baking and preventing cracks.

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