Decadent Honey Lavender Cheesecake You Must Try This Weekend

This Honey Lavender Cheesecake combines floral lavender and the sweetness of honey, creating a luxurious dessert perfect for gatherings.

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Prep Time 30

Cook Time 1 10

Cooling Time 4

Total Time 6 40

Servings: 8 slices

Course: Desserts

Cuisine: French

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1.5 cups Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free option.
0.25 cups Granulated Sugar Try coconut sugar for a less processed alternative.
0.5 cups Unsalted Butter Margarine can serve as a dairy-free substitute.

For the Filling

2 packages Cream Cheese Use full-fat for the best texture.
0.5 cups Honey Maple syrup can be a vegan alternative.
1 cups Heavy Cream Coconut cream works for a dairy-free version.
3 large Eggs Flaxseed meal can substitute as a vegan egg alternative.
1 teaspoon Vanilla Extract Opt for pure vanilla to enhance the taste.
2 tablespoons Dried Culinary Lavender Ensure it's marked food-safe.
0.25 cups Cornstarch Arrowroot powder is a suitable alternative.

For the Optional Syrup

0.25 cups Honey Use the same quality honey from the filling.
2 tablespoons Dried Lavender Strain well for a smooth syrup.
0.5 cups Water Adjust as needed for desired syrup consistency.

Equipment

9-inch springform pan
Mixing bowl
hand mixer
Small saucepan

Method

Step-by-Step Instructions for Honey Lavender Cheesecake

Preheat the oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom of the springform pan.
Heat heavy cream over medium heat until steaming, then stir in dried culinary lavender and cover to steep for 15 minutes. Strain to remove the lavender buds.
Beat cream cheese in a large bowl until smooth. Gradually mix in honey and strained lavender-infused cream, followed by eggs one at a time and cornstarch.
Pour the filling over the prepared crust and bake in a water bath for 60-70 minutes until set around the edges and slightly jiggly in the center.
Remove from oven, run a knife around the edges, and let cool before refrigerating for at least 4 hours or overnight.
Prepare the optional syrup by simmering honey, dried lavender, and water for 5-7 minutes. Strain and cool.
Drizzle the cheesecake with syrup and optionally garnish with fresh lavender or berries to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 240mgPotassium: 100mgFiber: 1gSugar: 24gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth filling. Avoid overmixing to prevent cracks. Chill overnight for the best flavor.

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