Honey Lavender Cheesecake

Honey Lavender Cheesecake - a unique twist on a classic dessert, combining floral notes with creamy richness for a delightful treat. Perfect for spring gatherings.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 12

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the filling:

24 oz cream cheese, softened

3/4 cup honey

1/2 cup sour cream

3 large eggs

1 tbsp all-purpose flour

1 tbsp dried lavender flowers, ground

1 tsp vanilla extract

Instructions

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.

2. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan to form the crust.

3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add honey and mix until fully incorporated.

4. Add sour cream, eggs (one at a time), flour, ground lavender, and vanilla extract. Mix until smooth and creamy.

5. Pour the filling over the crust and spread evenly.

6. Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly.

7. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour.

8. Remove from oven and refrigerate for at least 4 hours or overnight before serving.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Reheating

For best results, allow the cheesecake to come to room temperature before serving. Avoid reheating to maintain texture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.