Lavender Honey Cheesecake Recipe
This Lavender Honey Cheesecake is a delicate and aromatic dessert featuring a buttery digestive biscuit crust, infused with floral lavender essence and sweet lavender honey. Perfectly light and creamy, it’s chilled to set without baking, making it a refreshing treat for lavender and honey lovers alike.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (steeping time only, no cooking required for cheesecake assembly)
- Total Time: 3 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Crust
- 12 oz (375g) Digestive biscuits
- 1/2 cup (115g) unsalted butter
Lavender Infusion
- 9.5 oz (270g) lavender honey
- 4 1/2 Tablespoons fresh or dry lavender flowers
- 4 1/2 Tablespoons water
- 10 drops natural lavender extract (optional)
Filling
- 13 oz (375g) cream cheese
- 1.9 cup (40.5 cl) cream
Instructions
- Prepare the crust: Crush the digestive biscuits finely using a food processor or by hand. Melt the unsalted butter until liquid and combine it thoroughly with the crushed biscuits. Press this mixture evenly into the bottom of a 26 cm springform pan with removable edges to form a firm crust layer.
- Make the lavender infusion: Bring the water and 1 tablespoon of lavender honey to a boil. Remove from heat and add the lavender flowers, letting them steep for about 15 minutes to infuse the liquid. Strain out the lavender flowers and keep the infused liquid. Stir in 10 drops of natural lavender extract for extra aroma if desired.
- Prepare the cheesecake filling: In a mixing bowl, blend the remaining lavender honey with cream cheese until smooth. Gradually stir in the lavender-infused liquid. In a separate bowl, whip the cream until it forms soft peaks, then gently fold the whipped cream into the cream cheese mixture to maintain a light texture.
- Assemble and chill: Pour the lavender honey cream cheese filling over the prepared biscuit crust in the springform pan. Spread evenly and smooth the top. Refrigerate the cheesecake for at least 3 hours to allow it to set completely. For longer storage or a firmer texture, you may freeze the cheesecake.
Notes
- If fresh lavender flowers are unavailable, dried lavender can be used instead, but ensure it is culinary grade.
- Natural lavender extract is optional but enhances the floral flavor prominently.
- Do not overwhip the cream as it could spoil the texture of the final cheesecake.
- This cheesecake is best served chilled and can be garnished with additional honey drizzle or lavender sprigs for presentation.
- Keep refrigerated and consume within 3-4 days for optimal freshness.
Keywords: lavender honey cheesecake, no-bake cheesecake, floral desserts, creamy cheesecake, lavender desserts
Find it online: https://cheflenacooks.com/lavender-honey-cheesecake-recipe/
