Honey Lavender Cheesecake Recipe

Introduction

Discover the delicate flavors of this Honey Lavender Cheesecake, a perfect blend of floral notes and creamy richness. This elegant dessert is sure to impress at any gathering or as a special treat for yourself.

Ingredients

• Crust:
• 1 3/4 cups graham cracker crumbs
• 4 tablespoons melted butter
• Filling:
• 2 pounds cream cheese, room temperature
• 1 1/3 cups sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon lavender extract
• 1 1/2 tablespoons honey
• 1/4 teaspoon salt
• 2/3 cup sour cream
• 2/3 cup heavy whipping cream
• Violet food coloring (a few drops)
• Topping:
• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350 degrees. Prepare a 9-inch springform pan by spraying it with cooking spray.
2. Step 2: In a small bowl, combine graham cracker crumbs and melted butter until thoroughly mixed. Press this mixture into the bottom and about half an inch up the sides of the springform pan.
3. Step 3: Bake the crust for 12 to 15 minutes until set. Remove and let cool on a wire rack.
4. Step 4: Lower the oven temperature to 325 degrees. In a stand mixer fitted with a paddle attachment, beat the cream cheese until light and fluffy.
5. Step 5: Add sugar and beat on high for 3 minutes. Mix in vanilla extract, lavender extract, honey, and salt until just combined.
6. Step 6: Add eggs one at a time, beating after each and scraping down the sides with a spatula.
7. Step 7: Add a few drops of violet food coloring and mix until you reach the desired color.
8. Step 8: Stir in sour cream, then heavy cream, mixing until combined.
9. Step 9: Wrap the outside of the springform pan with aluminum foil to prevent leaks. Pour the filling into the pan and smooth the top with a spatula.
10. Step 10: Place the springform pan inside a roasting pan with high sides. Fill the roasting pan with hot water until it reaches halfway up the cheesecake pan.
11. Step 11: Bake for 1 1/2 hours. Then turn off the oven and crack the door open about one inch. Leave the cheesecake inside for 1 hour.
12. Step 12: Remove the cheesecake and let it come to room temperature on the counter.
13. Step 13: Cover the cheesecake loosely with aluminum foil, ensuring the foil does not touch the surface, and refrigerate for at least 4 hours.
14. Step 14: For the topping, mix sour cream, powdered sugar, honey, and vanilla extract in a medium bowl until smooth. Spread evenly over the chilled cheesecake before serving.

Tips & Variations

• For a stronger lavender flavor, gently infuse the cream cheese with culinary lavender buds before mixing, but use sparingly to avoid bitterness.
• Swap graham cracker crust with almond or pecan crust for a nutty twist.
• Use natural violet food coloring or omit it entirely for a more subtle appearance.
• Ensure all ingredients are at room temperature to achieve a smooth, creamy filling without lumps.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the topping refrigerated as well. For best results, slice with a warm knife and serve chilled or at room temperature. Leftover slices can be thawed in the fridge overnight if frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

The water bath helps the cheesecake bake evenly and prevents cracks by maintaining moisture. You can bake without it, but expect a less smooth texture and possible cracks on the surface.

What can I substitute for lavender extract?

If you don’t have lavender extract, vanilla or a small amount of almond extract can be used as alternatives, though the floral note will be different. Use sparingly to maintain balance in flavor.

Honey Lavender Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This Honey Lavender Cheesecake is a delicate and fragrant dessert featuring a buttery graham cracker crust and a smooth, creamy filling infused with lavender and honey. Topped with a sweetened sour cream glaze, this elegant cheesecake is perfect for special occasions or as a unique treat to delight your taste buds.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 6 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 3/4 cups graham cracker crumbs
• 4 tablespoons melted butter

Filling

• 2 pounds cream cheese, room temperature
• 1 1/3 cups sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon lavender extract
• 1 1/2 tablespoons honey
• 1/4 teaspoon salt
• 2/3 cup sour cream
• 2/3 cup heavy whipping cream
• Violet food coloring (a few drops)

Topping

• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the crust: Preheat your oven to 350°F. Spray a 9-inch springform pan with cooking spray. In a small bowl, combine the graham cracker crumbs and melted butter thoroughly. Press the mixture into the bottom and about 1/2 inch up the sides of the pan. Bake for 12 to 15 minutes until set, then let it cool on a wire rack.
2. Make the filling: Lower oven temperature to 325°F. In a stand mixer fitted with a paddle attachment, beat the cream cheese until light and fluffy. Add sugar and beat on high for 3 more minutes. Mix in vanilla extract, lavender extract, honey, and salt just until combined. Add eggs one by one, scraping down the bowl between additions. Add a few drops of violet food coloring to achieve the desired hue. Stir in sour cream and then heavy cream until fully combined.
3. Prepare for baking: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Pour the filling into the crust, smoothing the top with a spatula. Place the pan inside a high-sided roasting pan, and create a water bath by filling the roasting pan with hot water halfway up the cheesecake pan’s sides.
4. Bake the cheesecake: Bake in the preheated oven for 1 hour and 30 minutes. After baking, turn off the oven and crack the door open about 1 inch. Leave the cheesecake to cool in the oven for 1 hour gradually.
5. Cool and chill: Remove the cheesecake from the oven and let it come to room temperature on the counter. Cover loosely with aluminum foil, making sure it doesn’t touch the surface, and refrigerate for at least 4 hours, preferably overnight.
6. Prepare the topping: In a medium bowl, combine sour cream, powdered sugar, honey, and vanilla extract. Mix until smooth. Spread the topping evenly over the chilled cheesecake before serving.

Notes

• Ensure the cream cheese is at room temperature to avoid lumps in the filling.
• Use a water bath to prevent cracking and to ensure even baking of the cheesecake.
• The lavender extract adds a subtle floral note; adjust amount to taste if preferred stronger or milder.
• To achieve the beautiful violet color, add food coloring gradually until desired shade is reached.
• Letting the cheesecake cool slowly in the oven helps prevent cracks on the surface.
• Refrigerate the cheesecake for at least 4 hours to allow it to fully set and flavors to meld.

Keywords: Honey Lavender Cheesecake, lavender cheesecake, honey cheesecake, creamy cheesecake, springform pan cheesecake, water bath cheesecake