Lavender Honey Cheesecake
A silky, floral cheesecake that combines lavender and honey with a creamy filling, perfect for special occasions or a simple weeknight treat.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Filling Ingredients
- 2 cups cream cheese, softened full-fat
- 1 cups honey milder floral honey works best
- 1 cups sour cream
- 2 tablespoons dried culinary lavender culinary grade
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation and Baking
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the springform pan to form an even crust.
- In a large mixing bowl, beat softened cream cheese until smooth and lump-free. Scrape down the bowl as needed.
- Add honey, sour cream, eggs (one at a time), dried culinary lavender, vanilla extract, and a pinch of salt. Mix gently until just combined.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake for 55–60 minutes. The edges should be set and lightly browned; the center will still have a slight jiggle.
- Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for about an hour.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight until completely set.
Notes
Use only culinary-grade lavender. For gluten-free, substitute gluten-free graham crumbs or finely ground almonds. For a dairy-free option, use vegan cream cheese and plant-based sour cream.