Description
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
Scale
- For the Crust:
- 1 3/4 cups graham cracker crumbs
- 4 tablespoons melted butter
- For 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)
- For the Topping:
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
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.
