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HONEY LAVENDER CHEESECAKE Recipe

HONEY LAVENDER CHEESECAKE Recipe
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★★★★★

4.9 from 8 reviews

This Honey Lavender Cheesecake is a fragrant and creamy dessert that combines the subtle floral notes of lavender with the natural sweetness of honey. With a buttery graham cracker crust and a smooth, rich cheese filling enhanced by violet food coloring, this cheesecake offers a visually stunning and delicious treat perfect for special occasions or an elegant dessert at home.

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 the oven to 350 degrees Fahrenheit. Spray a 9-inch springform pan with cooking spray. In a small bowl, combine graham cracker crumbs and melted butter until thoroughly mixed. Press the mixture firmly into the bottom and about half an inch up the sides of the pan. Bake for 12 to 15 minutes until set. Remove from oven and let cool on a wire rack.
  2. Make the filling: Preheat the oven to 325 degrees Fahrenheit. In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until light and fluffy. Add sugar and beat on high for 3 additional minutes. Mix in the vanilla extract, lavender extract, honey, and salt until just combined. Add eggs one at a time, beating well after each addition and scraping down the bowl sides. Add a few drops of violet food coloring and mix until the desired color is achieved. Stir in sour cream and heavy whipping cream until fully incorporated.
  3. Bake the cheesecake: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Pour the cream cheese filling into the prepared crust and smooth the top with a spatula. Place the springform pan into a large roasting pan with high sides. Carefully pour hot water into the roasting pan until it reaches halfway up the side of the springform pan to create a water bath. Bake for 1 hour and 30 minutes. After baking, turn off the oven and crack the door open about one inch. Let the cheesecake rest in the oven for 1 hour.
  4. Cool and chill: Remove the cheesecake from the oven and allow it to come to room temperature on the counter. Once cooled, loosely cover the top with aluminum foil, ensuring it does not touch the surface of the cheesecake. Refrigerate for at least 4 hours, preferably overnight, to let it set properly.
  5. Prepare the topping: In a medium bowl, combine sour cream, powdered sugar, honey, and vanilla extract. Mix until smooth and spread evenly over the chilled cheesecake before serving.

Notes

  • Be sure the cream cheese is at room temperature to avoid lumps in the batter.
  • Do not skip the water bath; it prevents cracking and helps the cheesecake cook evenly.
  • Lavender extract is potent – measure carefully to avoid a bitter taste.
  • Letting the cheesecake rest in the oven with the door cracked helps to gradually cool it and further reduce cracking.
  • The violet food coloring is optional but adds a pretty hint of color complementing the lavender flavor.
  • If you prefer, vanilla extract can be used instead of lavender extract for a traditional flavor.
  • Refrigerate the cheesecake for at least 4 hours, but overnight chilling is best for texture.

Nutrition

Keywords: honey lavender cheesecake, lavender cheesecake, honey cheesecake, floral cheesecake, creamy dessert, springform pan cheesecake

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