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Honey Lavender Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

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