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This honey lavender cheesecake is a classy treat, blending the smooth sweetness of honey with soft flowery hints of lavender for a rich, unforgettable bite.
I really like making this for special get-togethers. The first time I whipped it up was for my mom's birthday and now it's our family’s signature dessert every time we have a celebration.
Ingredients List
For the crust- Melted butter: four tablespoons, just enough so the crumbs stick together when you pinch them
- Graham cracker crumbs: one and three-quarter cups (or try European digestive cookies instead for a different taste)
- Eggs: three (let them sit out so they're not cold, it mixes better)
- Cream cheese, soft: twenty-four ounces (choose a good brand for that creamy feel)
- Lavender flowers, dried: one tablespoon (make sure it's food-safe lavender so it doesn’t taste weird)
- Sugar: one cup (sweeten it more or less depending on what you like)
- Honey: one quarter cup (try something flavorful like clover or acacia honey for a special touch)
- Vanilla extract: one teaspoon (real vanilla makes a difference)
Step-by-Step Directions
- Chilling and serving:
- Pop your cheesecake in the fridge for at least 4 hours (overnight's even better). Ready to slice? Run a warm, thin knife around the sides before unlocking the pan. Clean the knife with hot water between each piece if you want perfect slices.
- Making the honey-lavender topping:
- Mix 2 tablespoons of honey and a pinch of dried lavender together. Drizzle gently over the cooled cheesecake in any fun pattern you like. Don’t go overboard – a thin layer packs plenty of punch.
- Baking time:
- Pour your filling onto the crust and spread it out nice and even. Set the pan on a baking sheet, just in case anything leaks. Bake at 160°C (about 320°F) for 50-60 minutes. You'll know it’s ready when the center jiggles slightly if you gently shake the pan and the edges look set. Switch off the oven, crack the door, and let the cake chill inside for another hour so it doesn’t crack.
- Mixing up the filling:
- Grab a big bowl and whip the cream cheese with a mixer for about 3 minutes, until it looks fluffy. Add in the sugar bit by bit as you're mixing, then pour in the honey and sprinkle in the lavender. Keep it going until it’s all well mixed. Drop in one egg at a time, blending each before adding the next. Stir in the vanilla at the end, but don’t stir too much—just until it all comes together to avoid getting too much air in there.
- Getting the crust set:
- Mix up the graham crumbs and melted butter until it looks like wet sand. Press this mix firmly into the base of a 23cm springform pan and push up the sides a little. The bottom of a glass works great for packing it down nice and tight.
Lavender’s my favorite part here. I remember the first time my grandpa gave me a little bag of edible lavender from his garden. He told me bakers in France have used lavender forever, and that a bit of it can totally transform a simple sweet into something that smells and tastes amazing.
Storage Tips
This honey-lavender cheesecake keeps fresh in the fridge for about 5 days—just make sure you cover it so it doesn’t soak up fridge smells. Want to store it longer? Freeze individual pieces wrapped in plastic and foil, and they’ll last up to 2 months. To thaw, pop them in the fridge overnight.
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Fun Twists
This one’s super flexible! Swap graham crackers for speculoos for a spiced twist, or use lavender cookies if you want to double up the flower vibes. Need it gluten-free? Just grab suitable cookies. Even the honey you pick will switch up the flavor—a rosemary honey gives herbal notes, while something like acacia keeps it extra mellow so the lavender shines through.
Serving Tips
If you want it to look fancy, sprinkle a few fresh lavender flowers on top right before serving. A spoonful of slightly sweetened crème fraîche adds a cool texture contrast. Going for a Provençal vibe? Pair with a sweet Muscat wine or some citrusy verbena tea. Let the pieces warm up a bit after coming out of the fridge so the full flavors pop.
Frequently Asked Questions
- → What type of honey works best in this dessert?
Pick a light, aromatic honey like floral honey or lavender honey to match the dish's flavors perfectly.
- → Can I replace the dried lavender flowers?
Sure, substitute the dried flowers with a tiny amount of food-grade lavender extract. Use sparingly to avoid overpowering the dessert.
- → How long should the cheesecake chill?
Let it sit in the fridge for several hours or, ideally, overnight to set well and enhance its flavor.
- → Is it possible to use a different crust?
Certainly! Swap graham crackers with speculoos or shortbread biscuits for a unique flavor twist.
- → Can I make this without eggs?
Egg alternatives, like flaxseed or applesauce, can work, but the texture might change slightly.