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Honey Lavender Cheesecake Recipe

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★★★★★

4.2 from 46 reviews

This Honey Lavender Cheesecake is a fragrant and creamy dessert featuring a graham cracker crust and a smooth honey-infused cream cheese filling steeped with delicate culinary lavender. Topped with an optional honey lavender syrup, this elegant cheesecake is perfect for special occasions or a decadent treat.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted

Filling

  • 3 (8 oz) packages cream cheese, softened
  • ¾ cup honey
  • 1 cup heavy cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp dried culinary lavender
  • 2 tbsp cornstarch

Honey Lavender Syrup (Optional Topping)

  • ½ cup honey
  • 1 tbsp dried culinary lavender
  • ¼ cup water

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Set aside.
  3. Infuse the Lavender: In a small saucepan over low heat, warm the heavy cream until just warm, not boiling. Add the dried culinary lavender and let steep for 15 minutes. Strain the cream through a fine mesh sieve to remove the lavender and set aside to cool.
  4. Prepare the Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add honey, the cooled lavender-infused cream, and vanilla extract, mixing until fully combined. Add the eggs one at a time, beating gently after each addition to avoid overmixing. Finally, fold in the cornstarch until evenly incorporated.
  5. Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Place the pan inside a larger baking dish and pour in hot water halfway up the sides to create a water bath. Bake for 60 to 70 minutes or until the center is slightly jiggly but mostly set.
  6. Cool the Cheesecake: Remove the cheesecake from the oven and water bath. Run a knife along the edges to loosen it from the pan. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
  7. Make the Honey Lavender Syrup (Optional): In a small saucepan, combine honey, dried lavender, and water. Simmer gently for 5 to 7 minutes while stirring occasionally. Strain out the lavender and let the syrup cool.
  8. Serve: Carefully remove the cheesecake from the springform pan. Drizzle the optional honey lavender syrup over the top and garnish with fresh lavender sprigs if desired before serving.

Notes

  • Be careful not to overmix the filling to prevent cracks on the cheesecake surface.
  • The water bath baking method helps cook the cheesecake evenly and prevents cracking.
  • Steeping the lavender in cream enhances the floral aroma without being overpowering.
  • The honey lavender syrup adds a delightful drizzle but can be omitted for a simpler cheesecake.
  • Allowing the cheesecake to chill overnight improves texture and flavor.
  • Use culinary-grade lavender to ensure safety and the best flavor.

Keywords: Honey Lavender Cheesecake, Lavender Cheesecake, Honey Cheesecake, Springform Pan Recipe, Floral Cheesecake, No Crack Cheesecake

Find it online: https://epicrecipebox.com/honey-lavender-cheesecake-recipe/