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Lavender Honey Cheesecake

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A creamy and elegant Lavender Honey Cheesecake infused with delicate floral lavender and naturally sweetened with honey, finished with a buttery graham cracker crust.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (for crust)
  • 24 ounces cream cheese, softened
  • 1/2 cup honey
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 teaspoon dried culinary lavender
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until combined. Press firmly into the bottom of the pan.
  3. Bake the crust for 8–10 minutes, then set aside to cool.
  4. In a small saucepan, gently warm the heavy cream with dried culinary lavender. Remove from heat and let steep for 10–15 minutes. Strain and allow to cool slightly.
  5. In a large bowl, beat the cream cheese until smooth and creamy.
  6. Add honey and 1/4 cup granulated sugar, mixing until fully incorporated.
  7. Mix in eggs one at a time, blending gently after each addition.
  8. Stir in sour cream, vanilla extract, lemon zest, salt, and the strained lavender-infused cream.
  9. Pour the filling over the cooled crust and smooth the top.
  10. Place the springform pan in a larger roasting pan and add hot water halfway up the sides to create a water bath.
  11. Bake for 55–65 minutes, or until the edges are set and the center slightly jiggles.
  12. Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
  13. Refrigerate for at least 4 hours or overnight before slicing.

Notes

  • Use culinary-grade lavender and steep briefly to avoid overpowering flavor.
  • A water bath helps prevent cracks and ensures even baking.
  • Chill thoroughly before slicing for clean cuts.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze tightly wrapped slices for up to 2 months and thaw in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/lavender-honey-cheesecake/