Print

Honey Lavender Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 83 reviews

This Honey Lavender Cheesecake combines a sweet, crunchy graham cracker crust with a creamy lavender-infused filling, topped with a delicate honey glaze and fresh lavender sprigs for an elegant and flavorful dessert.

Ingredients

Units Scale

Crust

  • 1.5 cups graham cracker crumbs (This forms the delightful base, giving your cheesecake a sweet, crunchy texture.)
  • 5 tablespoons unsalted butter (Melted butter binds the crumbs together, ensuring your crust holds its shape.)
  • 0.25 cups granulated sugar (A touch of sweetness complements the graham crackers perfectly.)
  • 0.25 teaspoons ground cinnamon (Adds warmth and a hint of spice to the crust, enhancing the overall flavor.)

Filling

  • 32 ounces cream cheese (Softened, this is the star of the show, providing a rich and creamy texture for the cheesecake.)
  • 1.5 cups granulated sugar (Sweetens the filling, balancing the tanginess of the cream cheese.)
  • 0.25 cups all-purpose flour (Helps stabilize the cheesecake, ensuring a smooth and firm slice.)
  • 1 teaspoon vanilla extract (A splash of this classic adds depth and warmth to the filling.)
  • 0.5 teaspoons lavender extract (The essential ingredient for our focus, this gives the cheesecake its unique floral note.)
  • 2 large eggs (They bind the filling together, creating a silky smooth texture.)
  • 2 large egg yolks (Extra richness for a creamier filling.)
  • 0.5 cups heavy cream (Enhances the creaminess of the cheesecake while keeping it light and fluffy.)
  • 2 tablespoons honey (Infuses a floral sweetness that complements the lavender beautifully.)
  • 1 tablespoon dried culinary lavender buds (Adds texture and a burst of lavender flavor to every bite.)

Glaze

  • 0.25 cups honey (Creates a luscious, sweet-tasting glaze that enhances the dessert’s floral notes.)
  • 1 tablespoon water (Used to thin out the honey for a pourable consistency.)
  • 0.5 teaspoons dried culinary lavender buds (Infuses the glaze with lovely lavender essence.)

Garnish

  • 1 bunch fresh lavender sprigs (Aesthetic touch that amplifies the lavender theme.)
  • 1 bunch edible flowers (Beautifully decorate your cheesecake, making it visually stunning and inviting.)

Instructions

  1. Preparation Instructions Preheat your oven to 350°F (175°C).
  2. Make the crust In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, granulated sugar, and ground cinnamon. Mix well and press into the bottom and sides of a 9-inch springform pan.
  3. Bake crust Bake the crust for 8-10 minutes until lightly golden brown. Let cool completely on a wire rack.
  4. Prepare filling Use a stand mixer to beat softened cream cheese until smooth. Gradually add granulated sugar and all-purpose flour, beating until just combined.
  5. Add flavorings Incorporate vanilla extract and lavender extract into the mixture and beat until evenly mixed.
  6. Add eggs Add eggs and egg yolks, one at a time, mixing gently to maintain a light texture.
  7. Finish filling Stir in heavy cream and honey until just combined.
  8. Add lavender buds Fold in dried culinary lavender buds.
  9. Prepare water bath Wrap the bottom of the springform pan tightly with aluminum foil. Place inside a larger roasting pan for a water bath.
  10. Fill crust Pour cheesecake filling into the cooled crust and spread evenly.
  11. Add water Pour hot water into the roasting pan until halfway up the sides of the springform pan.
  12. Bake cheesecake Bake for 55-70 minutes until the edges are set but the center has slight jiggle.
  13. Cool in oven Turn off the oven and crack the door, allowing cheesecake to cool inside for 1 hour.
  14. Cool and chill Remove from water bath, let it cool completely, then cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  15. Make glaze In a small saucepan, combine honey, water, and dried culinary lavender buds. Simmer until bubbling.
  16. Strain glaze Strain the glaze to remove lavender buds and let it cool.
  17. Assemble Remove cheesecake from springform pan and place on a serving platter. Pour the glaze over the top.
  18. Garnish Garnish with fresh lavender sprigs and edible flowers.
  19. Serve Slice and serve chilled.

Notes

  • Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from leaking into the cheesecake during the water bath.
  • Let the cheesecake cool inside the oven with the door slightly cracked to prevent cracking and ensure even cooling.
  • Refrigerate the cheesecake for at least 6 hours or overnight for best texture and flavor development.
  • Strain the lavender glaze carefully to avoid gritty texture from the dried buds.

Find it online: https://yumfoodusa.com/honey-lavender-cheesecake-recipe/