Honey Lavender Cheesecake
Introduction
Are you ready for a sweet treat that will amaze your taste buds? This Honey Lavender Cheesecake is creamy, floral, and a delightful dessert everyone will love!
Why Make This Recipe
You should make this cheesecake because it’s not just delicious but also easy to prepare. The combination of honey and lavender creates a unique flavor that is perfect for special occasions or just to enjoy at home. Plus, it’s a fantastic way to impress your family and friends!
How to Make Honey Lavender Cheesecake
Ingredients:
- 1 3/4 cups graham cracker crumbs
- 4 tablespoons melted butter
- 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
- 1 cup sour cream (for topping)
- 2 tablespoons powdered sugar
- 1 tablespoon honey (for topping)
- 1/2 teaspoon vanilla extract (for topping)
Directions:
For the crust: Preheat your oven to 350°F and grease a 9-inch springform pan. Mix the graham cracker crumbs and melted butter until it’s well combined. Press this mixture into the bottom and about 1/2 inch up the sides of the pan. Bake for 12-15 minutes until it’s set. Let it cool.
For the filling: Now, reduce the oven temperature to 325°F. In a stand mixer, cream the cream cheese until it’s light and fluffy. Add the sugar and beat for 3 minutes. Mix in the vanilla extract, lavender extract, honey, and salt. Add the eggs one by one, mixing well after each addition. For that lovely color, add a few drops of violet food coloring. Then, mix in the sour cream and heavy cream until everything is well combined.
Wrap the outside of the pan in aluminum foil. Pour the filling into the pan and smooth the top with a spatula. Place the pan in a larger roasting pan, and fill the roasting pan with hot water halfway up the side of the cheesecake pan. Bake for 1.5 hours. Turn off the oven, crack the door open, and let the cheesecake sit for an hour.
For the topping: Mix the sour cream, honey, vanilla extract, and powdered sugar together until combined. Spread this mixture over the cooled cheesecake.
How to Serve Honey Lavender Cheesecake
Serve this cheesecake chilled, and slice it into pieces. It pairs perfectly with a cup of tea or fresh fruit on the side. Your family and friends will love it!
How to Store Honey Lavender Cheesecake
You can store the cheesecake in the refrigerator. Cover it well to keep it fresh. It will stay good for about 5-7 days. Just make sure it’s in an airtight container or wrapped tightly.
Tips to Make Honey Lavender Cheesecake
- Make sure your cream cheese is at room temperature for easier mixing.
- Don’t skip the water bath; it helps keep the cheesecake moist.
- Use high-quality honey and lavender extract for the best flavor.
Variation (If Any)
You can add fresh fruit as a topping instead of the sour cream topping for a refreshing twist. Berries like strawberries or blueberries work well!
FAQs
1. Can I use dried lavender?
Yes, you can use dried lavender buds. Just make sure to crush them a bit before adding them to the mixture for better flavor.
2. How long does it take to set?
Make sure to let the cheesecake cool completely in the fridge for at least 4 hours, or ideally overnight, before serving.
3. Can I freeze the cheesecake?
Yes, you can freeze it! Wrap it tightly and store it for up to 2 months. Just let it thaw in the fridge before serving.