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Honey Lavender Cheesecake Recipe

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★★★★★

4.8 from 127 reviews

This Honey Lavender Cheesecake is a delicate, no-bake dessert featuring a smooth cream cheese filling infused with subtle honey and floral lavender notes. It combines a crisp graham cracker crust with a light, airy texture, finished with a drizzle of honey and lavender sprigs for an elegant presentation perfect for special occasions or a refined treat.

Ingredients

Scale

For the Crust

  • 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed fine)
  • 2 tablespoons granulated sugar
  • 7 tablespoons unsalted butter, melted

For the Honey Lavender Filling

  • 3 cups cream cheese, softened (full-fat, room temperature)
  • ¾ cup honey (plus extra for drizzling)
  • ⅓ cup granulated sugar
  • 1 tablespoon dried culinary lavender (plus extra for garnish)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1 cup heavy cream, cold
  • Purple gel food coloring (optional)

For Decoration

  • Extra honey for drizzling
  • Dried lavender sprigs for garnish

Instructions

  1. Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture resembles damp sand, ensuring all crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to create an even layer. Place the crust in the refrigerator to set while preparing the filling.
  2. Whip the Cream: Pour the cold heavy cream into a mixing bowl and whip it to stiff peaks using a hand mixer or stand mixer. Set the whipped cream aside.
  3. Beat the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese, honey, and granulated sugar together until the mixture is completely smooth and glossy with no lumps remaining.
  4. Infuse the Lavender: In a small saucepan over low heat, combine the dried lavender, lemon juice, and vanilla extract. Warm the mixture gently for 1 to 2 minutes, just until the lavender releases its flavor. Do not let it boil. Strain the lavender buds out and discard them, adding only the infused liquid to the cream cheese mixture. Stir to combine.
  5. Add Color (Optional): If using food coloring, add 1 to 2 drops of purple gel coloring to the cream cheese mixture and mix until a soft lavender hue is achieved.
  6. Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Work slowly to maintain as much air as possible, creating a light and fluffy filling.
  7. Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top with an offset spatula. Gently tap the pan on the counter to eliminate any air pockets and create an even surface.
  8. Chill: Refrigerate the cheesecake for at least 6 to 8 hours, or preferably overnight, to allow it to fully set and for the flavors to develop.
  9. Decorate and Serve: Once set, carefully release the cheesecake from the springform pan. Drizzle extra honey over the top and garnish with dried lavender sprigs just before serving.

Notes

  • To ensure the crust sets well, press it firmly and chill it before adding the filling.
  • Use full-fat cream cheese for the best texture and flavor.
  • Be careful not to overheat the lavender infusion to avoid bitterness.
  • Folding whipped cream gently helps maintain the light, airy texture of the cheesecake.
  • Allow the cheesecake to chill overnight for optimal flavor and firmness.
  • Optional purple gel food coloring enhances the lavender theme but is not necessary.
  • For a stronger lavender flavor, use culinary-grade dried lavender to avoid any bitterness from non-culinary varieties.

Keywords: Honey Lavender Cheesecake, no-bake cheesecake, floral cheesecake, honey dessert, lavender dessert, spring dessert, creamy cheesecake

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