Description
A creamy Honey Lavender Cheesecake with a buttery graham cracker crust, delicate floral lavender notes, and smooth golden honey sweetness in every silky bite.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 24 ounces cream cheese, softened
- 3/4 cup sour cream
- 1/3 cup honey
- 2 teaspoons dried culinary lavender
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F and lightly grease a 9 inch springform pan.
- Mix graham cracker crumbs and melted butter until evenly combined, then firmly press into the bottom of the pan.
- In a small saucepan, gently warm the honey with dried lavender for 2 to 3 minutes. Strain and cool slightly.
- Beat cream cheese and granulated sugar until smooth and creamy.
- Add sour cream, infused honey, vanilla extract, heavy cream, and salt. Mix until combined.
- Add eggs one at a time, mixing gently after each addition.
- Pour filling over the crust and smooth the top.
- Bake for 50 to 60 minutes until the edges are set and the center slightly jiggles.
- Turn off oven and cool cheesecake inside with the door slightly open for 1 hour.
- Refrigerate for at least 6 hours or overnight before serving.
- Drizzle with extra honey before serving if desired.
Notes
- Use room temperature cream cheese for the smoothest filling.
- Do not overmix after adding eggs to prevent cracks.
- Chilling overnight improves texture and flavor.
- Use culinary grade lavender only.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 280mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: honey lavender cheesecake, floral cheesecake, lavender dessert, creamy cheesecake recipe, honey cheesecake, elegant dessert