Welcome to a magical journey into the world of desserts, where every bite tells a story. Today, I’m thrilled to share with you a recipe that marries the delicate fragrances of lavender with the sweet embrace of honey, all wrapped up in the creamy indulgence of a cheesecake. Let’s dive into the enchanting world of our Honey Lavender Dream Cheesecake!

Introduction

This cheesecake isn’t just a treat for the taste buds; it’s a tribute to the subtle yet mesmerizing flavors of lavender, commonly celebrated in French cuisine but beloved worldwide. Inspired by a charming visit to a lavender farm in the heart of Provence, this recipe captures the essence of idyllic summer days and the aromatic bliss of lavender fields.

Ingredients

To prepare this comforting Honey Lavender Dream Cheesecake, you’ll need:

For the Crust:
- 1 3/4 cups graham cracker crumbs
- 4 tablespoons melted butter
F or the Filling:
- 2 pounds cream cheese, room temperature
- 1 1/3 cups sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon lavender extract
- 1 1/2 tablespoons honey
- 1/4 teaspoon salt
- 2/3 cup sour cream
- 2/3 cup heavy whipping cream
- Violet food coloring (optional)
F or the Topping:
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract

How to Make Honey Lavender Dream Cheesecake

Prepare the crust: Preheat your oven to 350°F (175°C). Combine graham cracker crumbs with melted butter and press the mixture into the bottom and slightly up the sides of a greased 9-inch springform pan. Bake for 12-15 minutes until set. Let cool.
Make the filling: Reduce oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese until light and fluffy. Gradually add sugar, beating until creamy. Incorporate vanilla extract, lavender extract, honey, and salt. Add eggs one at a time, ensuring each is well incorporated before adding the next. Mix in sour cream and heavy cream. Add violet food coloring if desired.

Bake: Wrap the outside of the pan in aluminum foil to prevent leaks. Pour the filling into the crust, smoothing the top with a spatula. Place the pan in a larger baking dish and add hot water to come halfway up the sides of the cheesecake pan. Bake for approximately 90 minutes. Turn off the oven, slightly open the door, and let the cheesecake sit in the oven for another hour to set.
Add the topping: Mix sour cream, powdered sugar, honey, and vanilla extract. Spread this mixture over the cooled cheesecake. Chill in the refrigerator until ready to serve.

Helpful Tips

Ensure all your ingredients are at room temperature to avoid lumps in your cheesecake.
Wrap the pan thoroughly with foil to avoid water from the bath seeping into your cheesecake.

Cooking Tips

A water bath helps cook the cheesecake gently, preventing cracks and ensuring a smooth, even texture.

Serving Suggestions

Serve this delightful cheesecake with a sprinkle of lavender flowers for decoration and a side of light vanilla ice cream or a dollop of whipped cream.

Nutritional Information (per serving)

Calories: 450
Carbohydrates: 39 g

Protein: 6 g
Fat: 32 g
Saturated Fat: 18 g

Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 10 g
Trans Fat: 0 g

Cholesterol: 135 mg
Sodium: 380 mg
Potassium: 160 mg

Fiber: 0 g
Sugar: 28 g
Vitamin A: 1100 IU

Vitamin C: 0.2 mg
Calcium: 90 mg
Iron: 1.2 mg

Storage and Leftovers

Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
Reheat: Cheesecake is best served chilled or at room temperature. Avoid reheating.

Frequently Asked Questions (FAQs)

Can I use dried lavender instead of extract? Yes, you can use a teaspoon of dried lavender flowers instead of extract. Ensure they are culinary-grade for the best flavor and aroma.
How can I prevent cracks in my cheesecake? Avoid overmixing the batter and ensure your cheesecake cools slowly in the turned-off oven.

Can this recipe be made gluten-free? Yes, simply use gluten-free graham crackers for the crust.

Related Recipes

Easy Egg Fried Rice Recipe

Slow Cooker Chicken Pasta

Conclusion

I hope you enjoy making and savoring this Honey Lavender Dream Cheesecake as much as I do. It’s a perfect dessert that promises to transport you to those fragrant lavender fields with every bite. Do share your experiences and any personal twists you add to this recipe. Happy baking!

Honey Lavender Cheesecake Recipe | Sweet & Floral

Author: Maria

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Description

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). Combine graham cracker crumbs with melted butter and press the mixture into the bottom and slightly up the sides of a greased 9-inch springform pan. Bake for 12-15 minutes until set. Let cool.
Make the filling: Reduce oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese until light and fluffy. Gradually add sugar, beating until creamy. Incorporate vanilla extract, lavender extract, honey, and salt. Add eggs one at a time, ensuring each is well incorporated before adding the next. Mix in sour cream and heavy cream. Add violet food coloring if desired.
Bake: Wrap the outside of the pan in aluminum foil to prevent leaks. Pour the filling into the crust, smoothing the top with a spatula. Place the pan in a larger baking dish and add hot water to come halfway up the sides of the cheesecake pan. Bake for approximately 90 minutes. Turn off the oven, slightly open the door, and let the cheesecake sit in the oven for another hour to set.

Add the topping: Mix sour cream, powdered sugar, honey, and vanilla extract. Spread this mixture over the cooled cheesecake. Chill in the refrigerator until ready to serve.

Notes

Ensure all your ingredients are at room temperature to avoid lumps in your cheesecake.
Wrap the pan thoroughly with foil to avoid water from the bath seeping into your cheesecake.