Can I make this cheesecake gluten-free?

Yes, you can make the Delicious Honey Lavender Cheesecake gluten-free by using gluten-free graham cracker crumbs for the crust. Ensure that all other ingredients are also gluten-free.

Is lavender safe to eat?

Yes, culinary lavender is safe to eat and is often used in desserts. Just be sure to use culinary-grade lavender and not ornamental varieties, as they can be harmful.

How can I adjust the sweetness of the cheesecake?

If you prefer a less sweet cheesecake, you can reduce the amount of sugar in the cream cheese mixture. Remember to taste the batter and adjust as needed, balancing it with the flavors from the honey and lavender.

Can I use fresh lavender instead of dried?

Yes, you can use fresh lavender in place of dried. Just use a little less, as the flavor is more potent. Chop it finely before adding it to the mixture.

How long can I store leftovers?

Leftover cheesecake can be stored in the refrigerator for about 3 to 5 days. Make sure it is well covered to retain freshness.

Easy Delicious Honey Lavender Cheesecake to Brighten Your Day

Ingredients

Scale

1.5 cups graham cracker crumbs
5 tablespoons melted unsalted butter
0.25 cups granulated sugar
0.25 teaspoons ground cinnamon
32 ounces softened cream cheese
1.5 cups granulated sugar
0.25 cups all-purpose flour
1 teaspoon vanilla extract
0.5 teaspoons lavender extract
2 large eggs
2 large egg yolks
0.5 cups heavy cream
2 tablespoons honey
1 tablespoon dried culinary lavender buds
0.25 cups honey
1 tablespoon water
0.5 teaspoons dried culinary lavender buds
1 bunch fresh lavender sprigs
1 bunch edible flowers

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Instructions

Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until well blended. Press this mixture into the bottom of your springform pan to form a crust.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add the granulated sugar, all-purpose flour, vanilla extract, and lavender extract, mixing continuously to combine.
Add the eggs and egg yolks one at a time, blending well after each addition. Finally, mix in the heavy cream and honey until smooth. Stir in the dried lavender buds for added texture.
Pour the mixture over the graham cracker crust in the springform pan. Bake in the preheated oven for about 1 hour or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake to cool inside for an additional hour.
After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. Before serving, prepare the glaze by mixing honey, water, and dried lavender buds in a small pan over low heat until slightly thickened.

Notes

Use room temperature cream cheese for a smooth filling.

Author: robert-thompson
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 22g
Sodium: 200mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 7g
Cholesterol: 150mg