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Honey Lavender Cheesecake

Indulge in Creamy Honey Lavender Cheesecake Bliss

Experience the delightful fusion of honey and lavender in this enchanting Honey Lavender Cheesecake, a luxurious dessert that's easy to make.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free option.
  • 1/4 cup Granulated Sugar Use brown sugar for a deeper flavor.
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for a dairy-free version.
For the Filling
  • 24 oz Cream Cheese Full-fat cream cheese is ideal for the best texture.
  • 1/2 cup Honey Use maple syrup for a vegan option.
  • 1 cup Heavy Cream Use coconut cream for a dairy-free alternative.
  • 3 Large Eggs Substitute with flax eggs if vegan.
  • 1 tbsp Vanilla Extract Pure vanilla extract is recommended for best results.
  • 2 tbsp Dried Culinary Lavender Ensure it's culinary-grade for safety.
  • 2 tbsp Cornstarch Can be substituted with arrowroot powder for a gluten-free option.
For the Optional Topping
  • 1/4 cup Honey Lavender Syrup Can be omitted if desired.
  • 1/4 cup Honey
  • 2 tbsp Dried Culinary Lavender
  • 1/2 cup Water

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Electric mixer
  • small saucepan
  • Wire rack
  • baking dish

Method
 

Step-by-Step Instructions for Honey Lavender Cheesecake
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with parchment paper.
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a mixing bowl. Press into the base of the springform pan and bake for 10 minutes. Allow to cool.
  3. In a small saucepan, heat heavy cream without boiling. Stir in dried culinary lavender and steep for 15 minutes. Strain and let cool.
  4. Beat softened cream cheese until smooth, then blend in honey, infused cream, and vanilla extract.
  5. Add eggs one at a time, mixing gently. Sift in cornstarch and mix until combined.
  6. Pour filling into the cooled crust, smooth top, and place pan in a larger dish filled with hot water. Bake for 60-70 minutes until edges are set.
  7. Cool cheesecake on a wire rack for about an hour, then refrigerate for at least 4 hours.
  8. For the syrup, combine honey, dried lavender, and water in a saucepan. Simmer for 5-7 minutes, strain, and cool.
  9. Remove the springform outer ring, drizzle with syrup, garnish with fresh lavender, slice, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother filling. Avoid overmixing to prevent cracks. Chill overnight to enhance flavors.

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