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.
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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
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.
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.
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.
Toppings
Light honey drizzle
Fresh blueberries or blackberries
Whipped cream with a hint of vanilla
Beverages
Earl Grey or chamomile tea
Lavender latte
Sparkling wine or prosecco
12 servings