Description
A silky honey lavender cheesecake with a buttery graham cracker crust, delicate floral notes, and a glossy honey drizzle. This elegant dessert feels bakery-worthy while remaining simple enough to make at home.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 24 ounces cream cheese, softened
- 1 cup sour cream
- 1/3 cup honey
- 2 teaspoons dried culinary lavender
- 1/2 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Fresh lavender sprigs for garnish (optional)
Instructions
- Preheat oven to 325°F and lightly grease a 9 inch springform pan.
- Mix graham cracker crumbs and melted butter until combined. Press into the bottom of the pan and bake for 8 minutes. Let cool.
- In a small saucepan, gently heat heavy cream with dried lavender for 3 minutes. Strain and cool slightly.
- Beat cream cheese and sugar until smooth. Add sour cream, honey, vanilla extract, salt, and lavender infused cream.
- Add eggs one at a time, mixing gently after each addition.
- Pour filling over the crust and smooth the top.
- Bake for 50 minutes until the edges are set and the center slightly jiggles.
- Turn off the oven and leave cheesecake inside with the door slightly open for 1 hour.
- Refrigerate for at least 6 hours or overnight.
- Drizzle with honey and garnish with lavender before serving.
Notes
- Use room temperature cream cheese for a smoother filling.
- Do not overmix after adding eggs to avoid cracks.
- Chilling overnight creates the best flavor and texture.
- Use culinary lavender only.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 24g
- Sodium: 290mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
Keywords: honey lavender cheesecake, floral cheesecake, creamy cheesecake dessert, lavender honey dessert, baked cheesecake recipe