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Honey Lavender Cheesecake

A delightful dessert capturing the essence of summer with floral notes of lavender and sweetness from honey, creating a creamy cheesecake experience.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 3/4 cups graham cracker crumbs
  • 4 tablespoons melted butter
For the filling
  • 2 pounds cream cheese, room temperature Ensure it's at room temperature for smooth mixing.
  • 1 1/3 cups sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon lavender extract Start with less; it’s quite potent.
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  • violet food coloring To taste for visual appeal.
For the topping
  • 1 cup sour cream For topping.
  • 2 tablespoons powdered sugar
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract

Method
 

Preparation of the crust
  1. Preheat the oven to 350°F (175°C).
  2. Mix graham cracker crumbs and melted butter until well combined.
  3. Press the mixture into the bottom of a springform pan to create a firm base.
  4. Bake for 10-12 minutes and let cool.
Preparation of the filling
  1. In a mixing bowl, blend cream cheese and sugar until fluffy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in vanilla extract, lavender extract, honey, and salt until well mixed.
  4. Fold in sour cream and heavy whipping cream gently.
  5. Pour the filling into the cooled crust and smooth the top.
  6. Bake at 325°F (160°C) for 60-70 minutes until the center is slightly jiggly but firm.
  7. Allow the cheesecake to cool in the pan.
Preparation of the topping
  1. Whisk together sour cream and powdered sugar until smooth.
  2. Add honey and vanilla extract to the mixture and stir until combined.
  3. Spread the topping over the cooled cheesecake.

Notes

Store in the refrigerator, covered with plastic wrap, for up to a week. Garnish with edible flowers or additional lavender before serving.