Description
A delightful dessert that blends creamy cheesecake with floral lavender and sweet honey, perfect for special occasions.
Ingredients
Scale
- 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 (optional)
- 1 cup sour cream for topping
- 2 tablespoons powdered sugar for topping
- 1 tablespoon honey for topping
- 1/2 teaspoon vanilla extract for topping
Instructions
- Preheat the oven to 350°F (175°C). Combine graham cracker crumbs with melted butter and press into the bottom of a greased 9-inch springform pan. Bake for 12-15 minutes and let cool.
- Reduce the oven temperature to 325°F (163°C). Beat cream cheese until fluffy, then gradually add sugar. Mix in vanilla extract, lavender extract, honey, and salt. Add eggs one by one, then mix in sour cream and heavy cream. Add violet food coloring if desired.
- Wrap the outside of the pan in foil. Pour the filling into the crust, smooth the top, and bake in a water bath for 90 minutes. Let cool in the oven with the door slightly open for 1 hour.
- For the topping, mix sour cream, powdered sugar, honey, and vanilla extract, then spread it over the cooled cheesecake.
- Refrigerate until ready to serve.
Notes
Serve chilled with fresh berries or a drizzle of honey. Can be stored in the refrigerator for 5-7 days or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: cheesecake, honey, lavender, dessert, special occasion