Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons honey
For the Filling:
- 4 packages (32 oz) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 tablespoon culinary lavender buds, finely ground
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Honey Lavender Glaze:
- 1/2 cup honey
- 2 teaspoons culinary lavender buds
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and honey for the crust. Press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
- Mix in sour cream, flour, ground lavender, lemon zest, and vanilla extract until fully combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for 60-70 minutes or until the center is set and the top is lightly golden.
- While the cheesecake is baking, prepare the honey lavender glaze. In a small saucepan, heat honey and lavender buds over low heat. Let it simmer for 5 minutes, then strain out the lavender buds.
- Once the cheesecake is done, remove it from the oven and let it cool in the pan for 15 minutes. Then, run a knife around the edges and release the sides of the springform pan.
- Drizzle the honey lavender glaze over the cooled cheesecake.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Indulge in the unique and delightful flavors of this Honey Lavender Cheesecake—a masterpiece that is sure to impress without ever having been attempted before!
