Description

A velvety creamy cheesecake combining bright lemon zest and juice with subtle floral lavender notes, perfect for an elegant yet comforting dessert.

Ingredients

Scale

1 ½ cups (150g) graham crackers, finely crushed
6 tablespoons (85g) unsalted butter, melted
24 oz (680g) cream cheese, softened
½ cup (120ml) sour cream
1 cup (200g) granulated sugar
3 large eggs
2 teaspoons fresh lemon zest
3 tablespoons (45ml) fresh lemon juice
1 tablespoon dried culinary lavender buds
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

Instructions

Preheat oven to 325°F (163°C). Mix crushed graham crackers with melted butter until evenly coated and press firmly into bottom of 9-inch springform pan. Bake for 10 minutes and set aside to cool.
Place dried lavender buds in a small bowl and pour 2 tablespoons hot water over them. Let steep for 5 minutes, then strain and reserve lavender-infused water.
Beat softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy with no lumps.
Gradually add sugar and beat until fully incorporated. Add eggs one at a time, mixing gently after each addition to avoid overbeating.
Mix in lemon zest, lemon juice, vanilla extract, and lavender-infused water. Stir in sour cream until smooth. Sift flour over mixture and fold gently to combine.
Pour filling over cooled crust and smooth top. Place springform pan on a baking sheet and bake at 325°F (163°C) for 50-60 minutes until center jiggles slightly but is not liquid.
Turn off oven and leave cheesecake inside with door cracked open for 1 hour to prevent cracking.
Remove cheesecake from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Run a thin knife around edge before releasing springform. Slice with a hot, dry knife, wiping between cuts. Garnish with fresh lavender sprigs or lemon slices if desired.

Notes

Use culinary-grade lavender only to avoid bitterness. Let cream cheese soften at room temperature for 30 minutes to avoid lumps. Steep lavender in hot water to infuse flavor gently. Avoid overmixing to prevent cracks. Leave oven door cracked during cooling to reduce cracking. Chill cheesecake overnight for best texture and flavor. Water bath baking is optional but helps prevent cracks.

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

Nutrition

Serving Size: 1 slice (1/12 of che
Calories: 320
Sugar: 18
Sodium: 250
Fat: 21
Saturated Fat: 12
Carbohydrates: 28
Fiber: 0.5
Protein: 6

Keywords: lemon lavender cheesecake, creamy cheesecake, floral dessert, lemon dessert, easy cheesecake recipe, spring dessert