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Honey Lavender Cheesecake

A sweet indulgence featuring a silky-smooth cream cheese filling infused with floral notes, atop a buttery graham cracker crust.

Ingredients

Scale
  • 1.5 cups graham cracker crumbs
  • 5 tablespoons unsalted butter
  • 0.25 cups granulated sugar
  • 0.25 teaspoons ground cinnamon
  • 32 ounces cream cheese
  • 1.5 cups granulated sugar
  • 0.25 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 0.5 teaspoons lavender extract
  • 2 large eggs
  • 2 large egg yolks
  • 0.5 cups heavy cream
  • 2 tablespoons honey
  • 1 tablespoon water
  • 0.5 teaspoons dried culinary lavender buds
  • 1 bunch fresh lavender sprigs
  • 1 bunch edible flowers
  • 0.25 cups honey (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon in a mixing bowl.
  3. Press the crust mixture tightly into the bottom of a 9-inch springform pan.
  4. Bake the crust in the preheated oven for about 8-10 minutes until lightly golden.
  5. Beat the softened cream cheese in a large bowl until creamy and smooth.
  6. Gradually add the granulated sugar and flour to the cream cheese, blending well.
  7. Add the vanilla extract, lavender extract, and dried lavender buds to the mixture.
  8. Incorporate the whole eggs and egg yolks, mixing just until combined.
  9. Whip the heavy cream until soft peaks form.
  10. Fold the whipped cream into the cream cheese mixture.
  11. Pour the filling over the cooled crust, smoothing the top.
  12. Bake the cheesecake for about 60-70 minutes until the edges are set.
  13. Cool the cheesecake slowly in the oven.
  14. Combine honey, water, and dried lavender buds in a saucepan to make the glaze.
  15. Drizzle the honey lavender glaze over the top when ready to serve.

Notes

This cheesecake can be made 2-3 days in advance. It is best served chilled and is beautiful when topped with fresh lavender and edible flowers.

Nutrition

Keywords: cheesecake, lavender, dessert, honey, flowers, spring, easy baking