Close your eyes and imagine a sun-drenched lavender field in Provence, breezes swirling gently, carrying hints of honey and wildflowers. Now, let’s pull the essence of that dreamy escape right into your kitchen with a Honey Lavender Cheesecake that is as vibrant and adventurous as a whirlwind European escapade. Ready your apron, wanderlust warriors — we’re crafting not just a dessert but a feast for the senses that winks cheekily at tradition.
Why make this recipe
This Honey Lavender Cheesecake isn’t just a dessert; it’s a luscious love letter to summer evenings and sun-baked landscapes. Its creamy texture dances on your palate, while scents of floral goodness awaken your senses, making each bite feel like an adventure into a blooming garden. Plus, who doesn’t want dessert that has a touch of whimsy? Let’s put the ‘cheers’ in cheesecake!
How to make Honey Lavender Cheesecake
Fasten your seatbelts, culinary explorers, we’re about to embark on a delightful baking journey! With no need for a passport — just a rubber spatula and a pinch of humor!
Ingredients:
- 1 3/4 cups graham cracker crumbs
- 4 tablespoons melted butter
- 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 — the vibrant spirit of Provence!
- 1 cup sour cream for luscious topping
- 2 tablespoons powdered sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
Directions:
For the crust:
- Gather ‘round those graham cracker crumbs and melt that butter, mixing them together like two soulmates destined to be together. Press this buttery goodness into the bottom of a springform pan, coaxing it into a firm base – think of it as creating a cozy nest for all that creamy magic you’re about to unleash. Bake at 350°F for 10–12 minutes. Let it cool like a wise sage before you add the filling.
For the filling:
- In a galaxy of your mixing bowl, blend the cream cheese and sugar until it’s fluffy like clouds on a sunny day.
- Now, introduce the eggs — one at a time, allowing each to mingle with the sugary cream cheese.
- Stir in that magical blend of vanilla and lavender extracts, honey, a dash of salt, and whisk until they disappear into the dreamy concoction.
- Fold in the sour cream and heavy whipping cream like you’re tucking in a little baby before placing this heavenly mixture into the prepared crust. What was once a humble crust is now waiting to be transformed!
- Bake at 325°F for 60–70 minutes, until the center is slightly jiggly but firm. Let it rest like a traveler on a warm beach — it cools perfectly in the pan!
For the topping:
- Whisk together that sumptuous sour cream and powdered sugar, resulting in creamy clouds. Add honey and vanilla to taste, then spread it over your cooled cheesecake like a glossy sunrise over a sleepy town.
How to serve Honey Lavender Cheesecake
Slice this gorgeous creation into wedges that radiate warmth and intrigue. Garnish with edible flowers or sprinkle a little more lavender for flair, and serve chilled alongside a refreshing herbal tea — or a cheeky glass of rosé! This cheesecake will have your guests singing “bonjour” to your culinary prowess.
How to store Honey Lavender Cheesecake
This masterpiece loves the cool embrace of a fridge! Simply cover it with plastic wrap and keep it chilled for up to a week — if it lasts that long. Slather in joy any time you need a sweet escape from the ordinary.
Tips to make Honey Lavender Cheesecake
- Less is more! When using lavender extract, start small; a little goes a long way.
- Make sure your cream cheese is at room temperature; it’ll love you back with a smooth mix!
- For a pop of color, go heavy on that violet food coloring. Why not? Life’s too short for dull desserts!
Variations
Mix it up! Consider swapping honey for maple syrup for a more earthy vibe. Or toss in zesty lemon zest for a cheerful citrus flair! Spice it up with hints of cardamom or a dash of nutmeg — travel is all about exploration, even in cheesecake!
FAQs
1. Can I use a different type of sweetener?
Absolutely! Maple syrup or agave nectar can replace honey for an equally scrumptious outcome.
2. Can I make this cheesecake ahead of time?
Yes! It’s the ultimate make-ahead dessert, getting even better as it chills and sets in the fridge. Just account for some chill time before your revelry!
3. What if I don’t have lavender extract?
No worries! Use dry culinary lavender buds! Just make sure to finely grind them to avoid a couple of ‘plant surprises’ later.
So there you have it, travel-loving bakers! A Honey Lavender Cheesecake that’s not just dessert; it’s a delightful trip for your taste buds, a celebration of floral wonders, and a nod to the beauty of culinary creativity. Go ahead; unfold those aprons and let the adventure begin!
Honey Lavender Cheesecake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of a springform pan to create a firm base.
- Bake for 10-12 minutes and let cool.
- In a mixing bowl, blend cream cheese and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lavender extract, honey, and salt until well mixed.
- Fold in sour cream and heavy whipping cream gently.
- Pour the filling into the cooled crust and smooth the top.
- Bake at 325°F (160°C) for 60-70 minutes until the center is slightly jiggly but firm.
- Allow the cheesecake to cool in the pan.
- Whisk together sour cream and powdered sugar until smooth.
- Add honey and vanilla extract to the mixture and stir until combined.
- Spread the topping over the cooled cheesecake.