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Honey Lavender Cheesecake

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A delightful cheesecake combining the floral essence of lavender with the sweetness of honey for a dreamy dessert experience.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter (melted)
  • 3 (8 oz) packages cream cheese, softened
  • ¾ cup honey
  • 1 cup heavy cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp dried culinary lavender
  • 2 tbsp cornstarch
  • ½ cup honey (for syrup)
  • 1 tbsp dried culinary lavender (for syrup)
  • ¼ cup water (for syrup)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the graham cracker crumbs, sugar, and melted butter in a large bowl.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Bake the crust for about 10 minutes until lightly golden.
  5. Beat the softened cream cheese until smooth and creamy.
  6. Add honey and mix until fully incorporated.
  7. Incorporate the heavy cream and mix until silky smooth.
  8. Add the eggs one at a time, mixing on low speed after each addition.
  9. Mix in vanilla extract, dried lavender, and cornstarch until just combined.
  10. Pour the filling over the cooled crust.
  11. Bake for 50-60 minutes, or until the edges are set but the center jiggles slightly.
  12. Turn off the oven and crack the door open, letting the cheesecake cool for about an hour.
  13. Chill in the fridge for at least 4 hours, ideally overnight.
  14. Combine honey, dried lavender, and water in a saucepan for the syrup; bring to a gentle boil.
  15. Simmer for about 5 minutes until thickened slightly, then strain and cool.

Notes

For a richer flavor, try adding lemon zest, chocolate drizzle, or a nutty crust variation. Store leftovers in an airtight container in the refrigerator.

Nutrition

Keywords: cheesecake, dessert, lavender, honey, baking

Find it online: http://ivoryapron.com/honey-lavender-cheesecake-recipe/