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Honey Lavender Cheesecake

Indulge in Creamy Honey Lavender Cheesecake Bliss

This Honey Lavender Cheesecake is a delightful experience of creamy richness and floral notes, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free option.
  • 1/4 cup Granulated Sugar Can replace with brown sugar for a deeper flavor.
  • 1/2 cup Unsalted Butter Use coconut oil as a dairy-free alternative.
For the Filling
  • 24 oz Cream Cheese Opt for vegan cream cheese for a plant-based version.
  • 3/4 cup Honey Maple syrup can serve as a vegan substitution.
  • 1 cup Heavy Cream Substitute with coconut cream for a dairy-free option.
  • 3 large Eggs Can be replaced with flax eggs for a vegan option.
  • 1 ts Vanilla Extract Use pure vanilla for the best taste.
  • 2 ts Dried Culinary Lavender Ensure it's culinary safe for consumption.
  • 1/4 cup Cornstarch Arrowroot powder can be used as an alternative.
Optional Topping
  • 1/4 cup Honey Lavender Syrup Consider lavender-infused sugar as a quicker alternative.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • small saucepan
  • Fine mesh sieve

Method
 

Step-by-Step Instructions for Honey Lavender Cheesecake
  1. Preheat oven to 325°F (163°C) and prepare the springform pan with parchment paper.
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press into the bottom of the pan to form the crust.
  3. Warm heavy cream, add dried culinary lavender, steep for about 15 minutes, strain, and cool to room temperature.
  4. Beat cream cheese until smooth, then mix in honey, infused cream, and vanilla extract. Add eggs one at a time and fold in cornstarch.
  5. Pour filling over the crust in the pan. Create a water bath and bake for 60-70 minutes until edges are set.
  6. Cool cheesecake in water bath for 30 minutes, then transfer to a rack to cool completely. Refrigerate for at least 4 hours.
  7. For optional syrup, simmer honey, additional lavender, and water for about 5 minutes, strain and cool.
  8. Remove cheesecake from the pan, drizzle with syrup, garnish if desired, slice, and serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 32gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 8IUCalcium: 5mgIron: 5mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Always use a water bath to maintain moisture while baking.

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