Exquisite Honey Lavender Cheesecake


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


  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, combine graham cracker crumbs, melted butter, and honey for the crust. Press the mixture into the bottom of the prepared pan.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
  4. Mix in sour cream, flour, ground lavender, lemon zest, and vanilla extract until fully combined.
  5. Pour the cream cheese mixture over the crust in the springform pan.
  6. Bake in the preheated oven for 60-70 minutes or until the center is set and the top is lightly golden.
  7. 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.
  8. 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.
  9. Drizzle the honey lavender glaze over the cooled cheesecake.
  10. 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!

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