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Honey Lavender Cheesecake - featured image

Honey Lavender Cheesecake Recipe Easy Creamy Delight with Honey Drizzle

  • Author: Nora Winslow
  • Total Time: 9 hours 30 minutes
  • Yield: 12 servings 1x

Description

A creamy and silky cheesecake infused with delicate culinary lavender and topped with a natural honey drizzle, perfect for special occasions or a cozy treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (150g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 24 ounces cream cheese, softened (680g)
  • ¾ cup granulated sugar (150g)
  • 3 large eggs, room temperature
  • ½ cup sour cream (120g)
  • ½ cup heavy cream (120ml)
  • ¼ cup honey (85g) plus extra for drizzle
  • 1 tablespoon culinary lavender buds (2g), lightly crushed
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter until texture resembles wet sand. Press firmly and evenly into bottom and slightly up sides of a 9-inch springform pan. Bake for 8-10 minutes until golden and fragrant. Let cool.
  2. Lightly crush culinary lavender buds using mortar and pestle or bottom of a small bowl to release aroma. Set aside.
  3. In a large mixing bowl, beat softened cream cheese on medium speed until creamy and smooth, about 2-3 minutes. Gradually add sugar and beat until fully incorporated.
  4. Add eggs one at a time, beating just until combined after each addition. Scrape down sides with spatula to avoid lumps.
  5. Mix in sour cream, heavy cream, vanilla extract, lemon zest, honey, and crushed lavender buds. Beat on low speed until smooth and creamy, careful not to overmix.
  6. Pour filling over cooled crust and smooth top. Place springform pan on baking sheet and bake at 325°F (160°C) for 50-60 minutes. Edges should be set but center will jiggle slightly when shaken gently.
  7. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracks.
  8. Cover cheesecake with plastic wrap and refrigerate overnight or at least 8 hours to fully set and develop flavor.
  9. Before serving, warm 2-3 tablespoons honey gently in a small saucepan over low heat until pourable but not hot. Drizzle generously over cheesecake.
  10. Slice with a sharp knife, wiping blade clean between cuts. Serve chilled or at room temperature.

Notes

Let cream cheese and eggs come to room temperature for smooth batter. Crush lavender buds to release oils for better flavor. Bake low and slow to avoid cracks and cool gradually in oven with door ajar. Use a water bath for extra crack prevention. Use high-quality wildflower or orange blossom honey for best floral notes. Do not overmix batter to prevent cracks. Honey drizzle covers any cracks and adds glossy sweetness.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cak
  • Calories: 320
  • Sugar: 20
  • Sodium: 210
  • Fat: 20
  • Saturated Fat: 12
  • Carbohydrates: 28
  • Fiber: 0.5
  • Protein: 6

Keywords: honey lavender cheesecake, creamy cheesecake, honey drizzle, floral dessert, spring dessert, easy cheesecake recipe

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Find it online: https://gentlerecipes.com/honey-lavender-cheesecake-recipe-easy-creamy-delight-with-honey-drizzle/