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Honey Lavender Cheesecake

Heavenly Honey Lavender Cheesecake for Sweet Moments

Experience the unique flavors of Honey Lavender Cheesecake, a delightful dessert perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with gluten-free crumbs if needed.
  • 0.5 cups Granulated Sugar Use coconut sugar for a healthier option.
  • 0.5 cups Unsalted Butter Can be replaced with coconut oil for a dairy-free version.
For the Filling
  • 16 oz Cream Cheese Non-dairy cream cheese can be used for a vegan twist.
  • 0.75 cups Honey Maple syrup is a suitable vegan substitution.
  • 1 cup Heavy Cream Substitute with coconut cream for a lighter, dairy-free option.
  • 3 large Large Eggs Flaxseed meal or applesauce can work as an egg replacement.
  • 1 tsp Vanilla Extract Use pure extract for the best taste.
  • 2 tbsp Dried Culinary Lavender Ensure it's food-grade; fresh lavender works in a pinch.
  • 2 tbsp Cornstarch Use arrowroot powder as an alternative.
For the Optional Topping
  • 0.5 cups Honey Lavender Syrup Replace honey with agave syrup for a vegan version.

Equipment

  • 9-inch Springform Pan
  • Mixing Bowl
  • Hand mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan.
  2. Combine graham cracker crumbs and granulated sugar, then add melted butter and mix until wet sand texture. Press into bottom of the springform pan.
  3. Gently heat heavy cream and infuse with dried lavender for about 15 minutes, then strain.
  4. Beat softened cream cheese until smooth, then mix in honey and infused cream. Add eggs one at a time, then stir in cornstarch and vanilla extract.
  5. Pour the filling into crust, smooth, and bake in water bath for 60-70 minutes until edges are set.
  6. Cool in the oven with door ajar for about an hour, then refrigerate for a minimum of 4 hours or overnight.
  7. Simmer honey, additional lavender, and water for syrup, strain, and cool before serving.
  8. Serve cheesecake with honey lavender syrup drizzled on top.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 70mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for easy blending. Use a water bath to prevent cracks and refrigerate for best flavor.

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