Honey Lavender Cheesecake

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 12
★★★★★
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Welcome to a delightful twist on a classic dessert: Honey Lavender Cheesecake. This recipe combines the rich creaminess of cheesecake with the floral notes of lavender and the natural sweetness of honey. Perfect for a spring gathering or a cozy evening at home.

Ingredients for Honey Lavender Cheesecake

Graham cracker crumbs form the base of the crust, providing a sweet and slightly crunchy foundation. Sugar adds a hint of sweetness to the crust, while unsalted butter binds the crumbs together, making it easy to press into the pan.

Cream cheese is the heart of the cheesecake, offering a smooth, rich texture. Honey brings a natural sweetness, enhancing the floral notes of the lavender without overpowering them. Sour cream adds a subtle tanginess, balancing the sweetness of honey. Eggs help set the cheesecake, giving it structure. All-purpose flour thickens the batter slightly, ensuring a perfect texture. Dried lavender flowers, when ground, provide a delicate floral aroma and flavor. Lastly, vanilla extract rounds out the flavors with warmth and depth.

Tips & Tricks

  • To grind lavender flowers, use a coffee grinder or mortar and pestle for a fine texture.
  • If your cream cheese isn't soft enough, let it sit at room temperature for about an hour, or microwave it in short bursts at a low power setting.
  • Prevent cracks by cooling the cheesecake slowly in the oven before refrigerating.

Serving Suggestions

This cheesecake pairs beautifully with a light herbal tea, enhancing its floral notes. Alternatively, serve with a dollop of whipped cream and a sprinkle of fresh lavender flowers for a stunning presentation.

Frequently Asked Questions

Can I use fresh lavender instead of dried?
Yes, but use a smaller amount as fresh lavender can be more potent.
What can I use instead of a springform pan?
A deep pie dish can work in a pinch, but be sure to grease it well for easy serving.
How long will the cheesecake keep in the fridge?
Store it covered for up to 5 days in the refrigerator.

Honey Lavender Cheesecake Recipe Walkthrough

First things first, preheat your oven to 325°F (160°C) and make sure to grease your 9-inch springform pan. This will help your cheesecake release easily after baking. Now, grab a medium-sized bowl and mix together 1 1/2 cups of graham cracker crumbs, 1/4 cup sugar, and 1/2 cup of melted butter. Stir it all up until it feels like wet sand. Press this mixture firmly into the bottom of your prepared pan. It should be even, so take a moment to smooth it out with the back of a spoon or your fingers, if you're feeling hands-on.

In a large mixing bowl, beat 24 ounces of softened cream cheese until it's smooth and creamy. Gradually add 3/4 cup of honey, mixing well as you go. You want the honey completely incorporated, giving the cheesecake a sweet lift. Next, blend in 1/2 cup of sour cream until the texture is silky.

Now, let's add the eggs, one at a time, mixing gently after each addition. This step is crucial for a smooth consistency. Add in 1 tablespoon of all-purpose flour, 1 tablespoon of ground lavender flowers, and 1 teaspoon of vanilla extract. Mix until everything is beautifully combined and smooth.

Pour this luscious filling over your prepared crust and spread it out evenly. Pop the cheesecake into the preheated oven and bake for 50-60 minutes. You’ll know it’s ready when the edges are set, but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool gradually for about an hour. This helps prevent cracks.

Once cooled, transfer your cheesecake to the fridge for at least 4 hours, or better yet, overnight. This allows the flavors to meld and the texture to perfect itself. Patience is key here!

Why You'll Love This Recipe

  • Unique floral flavor from ground lavender.
  • Natural sweetness with honey, no refined sugars.
  • Creamy texture with just the right balance of tang from sour cream.

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

Step-by-step 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.

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