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Honey Lavender Cheesecake

Delightful Honey Lavender Cheesecake for Your Next Indulgence

This Honey Lavender Cheesecake offers a luxurious experience with floral notes, elevating your dessert time to something remarkably special.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with digestive biscuits if desired
  • 2 tablespoons Granulated Sugar Brown sugar can be used for a richer flavor
  • 5 tablespoons Unsalted Butter, melted Coconut oil can serve as a dairy-free alternative
For the Filling
  • 16 ounces Cream Cheese Use full-fat for the best results
  • 1 cup Honey Maple syrup or agave can be used as a vegan substitute
  • 1 cup Heavy Cream Full-fat coconut cream is a non-dairy option
  • 3 large Eggs Egg substitutes may affect the set consistency
  • 1 teaspoon Vanilla Extract Consider vanilla bean paste for a more intense flavor
  • 2 tablespoons Dried Culinary Lavender Use less for a milder taste or omit if unavailable
  • 3 tablespoons Cornstarch Can be replaced with arrowroot powder
For the Optional Syrup
  • 1/2 cup Honey Lavender Syrup Can be replaced with honey alone

Equipment

  • 9-inch springform pan
  • Medium bowl
  • large mixing bowl
  • Electric mixer
  • Small Saucepan
  • Fine mesh sieve

Method
 

Step‑by‑Step Instructions for Honey Lavender Cheesecake
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with parchment paper and butter.
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl; press into the pan and bake for 10 minutes.
  3. Heat heavy cream in a saucepan, add dried lavender, steep for 15 minutes, then strain out lavender.
  4. Beat cream cheese until smooth, add honey, infused cream, vanilla; mix, then add eggs one at a time; incorporate cornstarch.
  5. Pour filling over cooled crust, place in a water bath, and bake for 60–70 minutes until edges are set.
  6. Let cool in the oven with door ajar for 1 hour, then refrigerate for at least 4 hours before serving.
  7. Optional: Make syrup by simmering honey, lavender, and water for 5–7 minutes, then cool.
  8. Serve cheesecake chilled, optionally drizzled with syrup and garnished with lavender or powdered sugar.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 200mgPotassium: 150mgSugar: 20gVitamin A: 10IUCalcium: 10mg

Notes

Ensure ingredients are at room temperature, avoid overmixing, and always use a water bath when baking for the best results.

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