Lavender Honey Cheesecake made with culinary lavender, pure honey, and a creamy baked cheesecake filling on a buttery graham cracker crust. This elegant floral cheesecake is perfect for spring desserts, tea parties, and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 40 minsCook Time 1 hr 10 minsTotal Time 1 hr 50 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tsp bunsalted butter, melted
Lavender Honey Cheesecake Filling
32 oz full-fat cream cheese, room temperature
¾ cup honey (mild floral honey recommended)
¼ cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 cup heavy cream
2 tsp culinary lavender, dried
1 tsp vanilla extract
½ cup sour cream, room temperature
4 large eggs, room temperature
Optional Toppings
Whipped cream
Honey drizzle
Fresh berries
Dried lavender buds (very sparingly)
Infuse the Cream
1
Heat heavy cream in a small saucepan until steaming (not boiling).
Remove from heat, stir in lavender, cover, and steep 10 minutes .
Strain out lavender buds and let cream cool to room temperature.
Prepare the Pan
Make the Crust
3
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
4
Beat cream cheese on low speed until smooth.
Add honey, sugar, and cornstarch; mix gently.
Blend in infused cream, vanilla, and sour cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
5
Pour filling over crust and smooth the top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
6
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tsp bunsalted butter, melted
Lavender Honey Cheesecake Filling
32 oz full-fat cream cheese, room temperature
¾ cup honey (mild floral honey recommended)
¼ cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 cup heavy cream
2 tsp culinary lavender, dried
1 tsp vanilla extract
½ cup sour cream, room temperature
4 large eggs, room temperature
Optional Toppings
Whipped cream
Honey drizzle
Fresh berries
Dried lavender buds (very sparingly)
Directions Infuse the Cream
1
Heat heavy cream in a small saucepan until steaming (not boiling).
Remove from heat, stir in lavender, cover, and steep 10 minutes .
Strain out lavender buds and let cream cool to room temperature.
Prepare the Pan
Make the Crust
3
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
4
Beat cream cheese on low speed until smooth.
Add honey, sugar, and cornstarch; mix gently.
Blend in infused cream, vanilla, and sour cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
5
Pour filling over crust and smooth the top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
6
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
Lavender Honey Cheesecake
