Description
A creamy and floral cheesecake infused with honey and lavender, resting on a crunchy graham cracker crust.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 0.25 cups granulated sugar
- 0.25 teaspoons ground cinnamon
- 32 ounces cream cheese, softened
- 1.5 cups granulated sugar
- 0.25 cups all-purpose flour
- 1 teaspoon vanilla extract
- 0.5 teaspoons lavender extract
- 2 large eggs
- 2 large egg yolks
- 0.5 cups heavy cream
- 2 tablespoons honey
- 1 tablespoon dried culinary lavender buds
- 0.25 cups honey (for glaze)
- 1 tablespoon water
- 0.5 teaspoons dried culinary lavender buds (for glaze)
- 1 bunch fresh lavender sprigs (for garnish)
- 1 bunch edible flowers (for garnish)
Instructions
- Preheat the oven to 325°F (160°C).
- Make the crust by combining graham cracker crumbs, melted butter, sugar, and cinnamon, then press into a springform pan.
- Bake the crust for about 8-10 minutes until lightly golden. Let cool.
- Prepare the filling by beating cream cheese until smooth, then add sugar gradually.
- Add flour, vanilla extract, and lavender extract, and blend until creamy.
- Incorporate the eggs and yolks one at a time, then mix in heavy cream.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 45-50 minutes or until edges are set and the center jiggles slightly.
- Let the cheesecake cool inside the oven for an hour.
- Chill in the fridge for at least 4 hours or overnight.
- Make the honey glaze by heating honey, water, and lavender buds until smooth. Cool.
- Serve the cheesecake topped with glaze, fresh lavender sprigs, and edible flowers.
Notes
Make a day in advance for the best flavor. Use a water bath to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg