Honey Lavender Cheesecake

Are you in the mood for a dessert that’s as visually striking as it is delicious? Our Honey Lavender Cheesecake is the perfect choice for any occasion, offering a unique blend of floral notes and creamy sweetness that will delight your taste buds. This recipe not only promises a delectable outcome but also provides a delightful culinary experience in making it.

Ingredients

For the Crust:

• 1 3/4 cups graham cracker crumbs
• 4 tablespoons melted butter

For the Filling:

• 2 pounds cream cheese, room temperature
• 1 1/3 cups sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon lavender extract
• 1 1/2 tablespoons honey
• 1/4 teaspoon salt
• 2/3 cup sour cream
• 2/3 cup heavy whipping cream
• Violet food coloring (optional)

For the Topping:

• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions

Preparing the Crust:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9″ springform pan with cooking spray.
2. Mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom and slightly up the sides of the prepared pan.
3. Bake for 12-15 minutes until lightly browned. Remove from the oven and let cool on a wire rack.

Making the Filling:

1. Lower the oven temperature to 325°F (163°C).
2. In a stand mixer, cream the cream cheese on medium speed until fluffy. Gradually add the sugar and continue to beat for about 3 minutes.
3. Incorporate the vanilla and lavender extracts, honey, and salt into the cream cheese mixture, mixing until well combined.
4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the violet food coloring to reach your desired color intensity, followed by the sour cream and heavy cream, mixing until the filling is smooth.
6. Prepare the springform pan by wrapping the outside with aluminum foil (this prevents water from seeping into the pan).
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Set the cheesecake pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan to create a water bath.
9. Bake for 1.5 hours. Then, turn off the oven, open the door slightly, and let the cheesecake sit in the oven for another hour.
10. Remove the cheesecake from the oven and let it cool completely before covering and refrigerating for at least 4 hours.

Adding the Topping:

1. Combine the sour cream, powdered sugar, honey, and vanilla extract in a bowl.
2. Spread evenly over the cooled cheesecake.

Serving and Storage

Cut into slices and serve chilled. This cheesecake can be stored in the refrigerator for up to 5 days, making it an excellent make-ahead dessert for gatherings.

Nutritional Information

Each serving (1 slice) contains approximately 510 calories.

Whether you’re celebrating a special occasion or just treating yourself, this Honey Lavender Cheesecake is sure to impress with its sophisticated flavor and creamy texture. Enjoy the process of creating this beautiful and tasty dessert that’s bound to become a new favorite!

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