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5 Glorious Honey Lavender Cheesecake Secrets

Honey Lavender Cheesecake
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Create a wonderfully flavored cheesecake featuring the delicate floral notes of lavender paired with sweet honey. This recipe offers a smooth, creamy texture perfect for a special treat.

Ingredients

Scale
  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 3 large eggs
  • 1 tablespoon culinary dried lavender buds
  • 1/4 cup honey (for filling)
  • 2 tablespoons honey (for drizzling)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan completely in heavy-duty aluminum foil.
  2. Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. Gently warm the 1/4 cup of honey with the dried lavender buds in a small saucepan over low heat for 5 minutes. Do not boil. Remove from heat and let it steep for 15 minutes. Strain the honey mixture through a fine-mesh sieve, discarding the lavender buds. You want just the infused honey.
  4. In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Mix in the vanilla extract and the strained lavender honey.
  5. Beat in the heavy cream until just combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix the batter.
  6. Pour the cheesecake batter over the cooled crust. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  8. Turn off the oven. Prop the oven door open slightly (about 2 inches) and let the cheesecake cool in the oven for 1 hour.
  9. Remove the cheesecake from the water bath and cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  10. Before serving, drizzle the remaining 2 tablespoons of honey over the top.

Notes

  • Use only culinary-grade lavender. Other types can taste soapy or bitter.
  • The water bath prevents cracking and keeps your cheesecake creamy.
  • Be patient during the cooling process; this step is key for a perfect texture.

Nutrition

Find it online: https://flavorvista.com/honey-lavender-cheesecake-recipe/