Description
Elegant & Easy: Honey Lavender Cheesecake is a sophisticated and beginner-friendly dessert combining the floral notes of lavender and the natural sweetness of honey in a creamy, smooth cheesecake base with a buttery graham cracker crust. Perfect for special occasions or casual indulgence, this cheesecake offers a beautiful pale purple hue and a delightful flavor balance that’s both unique and versatile.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (or gluten-free cookies for gluten-free option)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
Lavender-Infused Cream
- 1 cup heavy cream
- 1 tablespoon dried culinary lavender
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1/2 cup honey
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Instructions
- Prepare the Crust: Start by crushing the graham crackers finely, then mix them with melted butter and sugar. Press the mixture firmly into the bottom of a springform pan to create an even layer. Chill the crust while preparing the filling to ensure it sets nicely.
- Infuse the Lavender: Gently warm the heavy cream with dried culinary lavender over low heat, allowing the floral flavors to infuse for about 15 minutes. Strain the cream through a fine sieve to remove lavender buds, ensuring a smooth texture without herb bits.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add honey, sugar, and vanilla extract, mixing well. Gradually incorporate the infused cream, then add eggs one at a time, blending thoroughly after each. Finally, mix in the sour cream until the filling is velvety and smooth.
- Bake with Care: Pour the filling over the chilled crust. Place the springform pan in a larger pan filled with hot water (water bath) to a depth of about 1 inch. Bake in a preheated oven at 325°F (163°C) for approximately 55-65 minutes, or until the edges are set but the center slightly jiggles.
- Cool and Chill: Turn off the oven and crack the oven door open, letting the cheesecake cool gradually inside for about 1 hour. Then transfer it to the refrigerator and chill for at least 4 hours or preferably overnight to allow the flavors to meld and the texture to firm up.
Notes
- Use room temperature ingredients to ensure smooth blending and prevent lumps.
- Strain the lavender-cream mixture thoroughly to avoid crunchy bits while keeping the delicate aroma.
- Bake using a water bath to help maintain even temperature and prevent cracks.
- Do not overbeat the filling to avoid incorporating air bubbles that can cause cracks.
- Chill the cheesecake overnight for the best flavor and texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 120mg
Keywords: honey lavender cheesecake, floral cheesecake, easy cheesecake recipe, gluten-free cheesecake, honey dessert, lavender dessert
