In the past couple of years, I have spent a lot of time in the kitchen. I have made everything from cookies to brownie to cakes to quick breads. You name it, I have probably baked it. But for some reason, I always found myself avoiding cheesecake recipes - something about its temperamental reputation intimidated me.
Finally, I decided it was time to face my cheesy fears. As it turns out, all my preconceived notions about cheesecake were totally false. if you have the right recipe, it is actually quite easy to make and equally as delicious.
Once I realized this, I started getting creative with colors (like this Tie Dye Cheesecake) and flavors. This Honey Lavender recipe is definetly one of my favorites!
Something about the combination of honey + lavender really gives this cheesecake an amazing taste without being too overpowering. I hate when things taste super floraly. This guy is nice and light and absolutely to die for! You will definetly be going back for a second piece!
for the crust
for the filling
for the topping
Hey Lindsay! I'm making this for my mom's birthday next week :) I'm on Beanilla's website purchasing the lavender extract and am looking at their vanilla beans as well! I loveee vanilla bean. Do you think it could work well in the icing? And how would I even go about doing that lol? Simply scraping the little vanilla beans out of the pod and putting it right into the icing concoction? Thank you for your expertise :) - Morgan
Hi Morgan! Yes - I think adding vanilla bean would be a great addition! I would suggest only using about 1/3 of a vanilla bean. Scrape the inside beans out and just add them right into the topping!
I've made this cheesecake twice and it always turns out perfect!! I'm curious if you have tried this same recipe but with different flavor combinations? I'm nervous to try another cheese cake recipe since this one has been TOO good.
Courtney! This makes me so happy! I really am so obsessed with this cheesecake and I am so glad that you like it too. But there are other good cheesecake recipes out there - especially if you want to switch up the flavor combinations!
Hi Lindsay! I used your recipe to make mini lavender hearts in a silicon mold and they turned out perfect but I just made it as a whole cheesecake and the top is brown. I was wondering if you had any ideas? While I have been baking cheesecakes of all kinds for some time, this was my first attempt using lavender or coloring. I'm also wondering on your thoughts if I could maybe "shave" the top off with dental floss?
Hi Sunny! I am so glad to hear that this recipe worked so well in mini form. As for the whole cheesecake, the top does tend to get a tiny bit brown because it has to be in the oven for so much longer to cook all the way through. I fix this problem by adding the topping. This covers up any brown parts on the top. I don't know if I would shave the top part - it could get really messy. I would just add the sour cream topping or add whipped cream.
I tried to make this with the Beanilla Labendar Extract. After much fussing with it, it wouldn’t taste like lavender. I made a second attempt and literally ended up adding 5x more lavender extract than recommended and still couldn’t taste it. Any ideas why?
Hi Sam! I am so sorry for the delayed response. Somehow I missed your comment! But that is very strange that you could not taste the lavender flavor at all. I know Beanilla's Lavender has a very subtle flavor - but if you used 5x the amount you should at least be able to taste SOMETHING. I have three suggestions for you...1. Just use a TON of that Beanilla extract until you taste some of the flavor in the batter. 2.Try a new extract or 3.You can use ground up culinary lavender to get the lavender flavor.
This is super, i want to learn how to make this cake
It's very easy to make! And So delicious!
Hello, just wondering, is the temperature in Fahrenheit or Celsius? I’m assuming Fahrenheit because that seems very high for Celsius but...just checking. Thanks (:
Hi Jordan! Yes, this recipe is in Fahrenheit. Thanks for checking!
I'm having trouble finding lavender food coloring. Can you give me a recommendation for what type to order? I've come across gels and powders, but don't know which one is safe to use without altering the consistency or flavor of the cheesecake.
Hi Erika! My favorite brand is Americolor. I use the "Violet" gel color for this cheesecake. It will not change the consistency or flavor.
Hi Lindsay! A friend asked me to make mini cheesecakes for her bridesmaids for the day if her wedding and her color is lavender so I decided I'd like to try your recipe, sounds delicious! I've been curious about lavender cheesecake for a while! While I make regular size cheesecakes all the time, I'm not experienced in mini's. I'm going to test out a Wilton mini heart silicone mold. Any suggestions for cooking time, temp? Thanks so much!
Hi Sunny! I think that is such a great idea. I have personally never done mini cheesecakes like this. When I do mini ones, I usually stick with the no-bake variety. That way I don't have to do any guessing while they are in the oven, and deal with the molds in the oven. You are more than welcome to try this recipe as minis - but if I were you, I would use this no-bake recipe and add the Honey Lavender flavoring and purple food coloring. Let me know if you have any further questions! https://www.sprinklesforbreakfast.com/mini-no-bake-patriotic-cheesecakes.php
I’ve made this recipe three times, each time flawlessly. Made my own lavender extract with Tito’s and dried lavender! Just takes a day or two! Thanks again :)
Hi Sydney! This makes me so happy to hear! And I love that you made your own extract! I will have to try that.
Hello there, I will be making this for my mother on Christmas. I have never made a cheesecake before so I'm looking forward to how this will turn out! I just had a question about the roasting pan bath part (ha!), are you supposed to leave the cheesecake in this bath as you cook it in the oven? Or is there a certain amount of time this sits for and then gets baked?
Hi Alex! I am so excited you are making this! I know it seems weird, but the cheesecake actually gets baked in the roasting pan bath. And then when you take it out of the oven to cool, you remove it from the bath. Let me know if you have any more questions! I know your mother is going to LOVE this!
Dear Lindsay, You did not respond to the comment that I sent you earlier this afternoon. I finally figured out by myself that the bottle that was pictured with your honey lavender cheesecake was the Faerie's Finest Lavender Flavor Extract. I also discovered that this company has been out of business for a long time. What brand name lavender flavor extract would you now recommend for your honey lavender cheesecake? I would really appreciate a response. Thank you.
Sorry about the delay! If I was going to pick one to suggest it would definitely be "Beanilla" - this is a great company that makes quality products! Let me know if you have any further questions!
Dear Lindsay, In your write-up for your honey lavender cheesecake, the recipe calls for 1/2 teaspoon lavender extract. You show a picture of a bottle that reads "lavender flavor extract" on the top line that has "???ie's finest" on the bottom line. What is the actual brand name of this lavender flavor extract. Thank you very much. Cecile B. Champagne
Hi Cecile! Sorry about the delay. The brand I used here is called "Faerie's Finest". But I did some research and it seems like they might not sell their Lavender Flavor Extract anymore. But you can use any brand of Lavender Extract of Lavender Flavor. There are a few good options on Amazon. And of course, let me know if you have any further questions!
I look forward to see other lovely treats.
Hi! I would love to try this recipient, but I’m at 8000ft. Elevation. Everything I’ve tried to bake so far, including cream puffs have failed. Do you have a high altitude recipient?
Hi Renny! I am so sorry you have had so much trouble baking at high elevation. I made this cheesecake following the recipe at 5,500 ft elevation and it turned out perfectly. But, since you are a little higher, I would maybe keep the cheesecake in the oven a little bit longer (maybe 30 minutes). Let me know if you have any further questions!
Do you have any idea of what the cooking times should be with a 10 in pan?
Hi Susan! Are you planning on using the same amount of ingredients? Or will you increase them? If you use the same measurements, the cheesecake will be flatter, but will probably will cook about the same time. But, if you increase the measurements, it will take a little bit longer. I would suggest another 20 minutes or so.
Could you use 100% pure lavender essential oil instead of lavender extract?
Hi Beth! Is it culinary essential oil? If so, I would only use a few drops rather than the suggested amount for the extract.
Thanks for answering my question, Lindsay. I made your recipe yesterday afternoon and my husband and I each ate a piece today. It was DELICIOUS! Sharing some tomorrow ;) Thanks so much for the recipe!
HI Kaylee! You are so welcome. I am so happy to hear that it turned out so well! Enjoy!
Hi Lindsay, I’ve been practically drooling over your recipe for months now, and am finally going to make it this weekend! This will be my first time making cheesecake. I know you said you like to put the topping on just before serving, and I’m wondering if in the cheesecake pictured on this blog post if you do so before or after you released the cheesecake from the pan?
Hi Kaylee! This is definitely a DROOL WORTHY recipe - and I am so excited you are using it as your first cheesecake attempt! It's going to be great. I always do the topping right before serving. So unless you are serving the cheesecake in the pan, I would suggest releasing it and then doing the topping. Let me know if you have any more questions!
I made this today as a trial run for a wedding shower, but the top sour cream layer seamed really runny. Any suggestions?
Hi Susan! This is the perfect wedding shower dessert! The sour cream layer is supposed to be pretty runny. I usually don't put it on until right before I serve. But, if you want it to be thicker, you can do so by adding more powdered sugar and reducing the honey. Let me know if you have any more questions!
Wow you rock! Thanks for responding so quick, I thought I was going to have to wait until tomorrow to make this, thanks again and please post more, I'm getting inspired looking at all your recipes on here and plan to bake a bunch of stuff for my best friends bridal shower! Love this blog/page!!
I am so glad to hear you like the blog! There are a lot of things on here that would be perfect for a bridal shower - but this cheesecake is definitely one of my favorites. Let me know how it turns out!
Hi Lindsay! It's impossible for me to find lavender extract anywhere I go! I saw that someone used Lavender bitters, would you suggest me using the same measurement for the bitters as you did with the lavender extract?
Hi Jade! I am so sorry you are having trouble finding lavender extract! But yes, you can totally use lavender extract! But since I have never actually used the bitters in this recipe, I would suggest starting with 1/4 teaspoon and then tasting the batter. Add more as you see necessary. Let me know if you have any questions!
I do not have lavender extract, but I have dried culinary lavender. Do you know if I could substitute? If so, how much would I use?
Hi Karen! You can definitely use dried culinary lavender in this recipe. But because I have never used it, I do not know exactly how much you would need. I would suggest starting with 1/2 teaspoon and then trying it for taste. Let me know how it goes!
Where can I get the lavender extract?
Hi Vic! Sorry for the delayed response, I was out of town! I found the extract I use on Amazon. But I have also found it at places like Sur La Table and Whole Foods or other Natural Markets.
So delicious!!! Made it for my best friends birthday!!
I am so glad! I hope they have a good birthday!
This is one of my FAVORITE recipes of all time. You should try it!
Hi, Lindsay. I just made this cheesecake for my daughter's birthday. Her favorite color is purple. All purple, all the time. She loved this cheesecake, Loved it. My husband had a slice with coffee, for breakfast! Amazing look and taste. Thank you for the wonderful recipe!
Hi Ivy! You are welcome! I am so glad you made this recipe for your daughter and that it turned out so well! And tell your husband I have had quite a few lavender cheesecake slices for breakfast as well - he knows how to do it right!
I've never made a cheesecake before, and this one turned out AMAZINGLY!! Thanks so much for this awesome recipe!
Hi Courtney! This makes me SO happy! It really is one of my favorite recipes and I am so glad it turned out well for you. And now, you can be a cheesecake making machine!
Can I use the Neufchâtel cream cheese in this recipe?
Hi Theresa! Yes, you can totally use Neufchâtel cream cheese.
Do you think this could be made a few days in advance? ...maybe wait until the day of serving for the topping?
Hi Michelle! You can definetly make this a few days in advance - just do the topping the day of! It should be perfect that way! And of course, let me know if you have any further questions.
Made this for Easter and it was a big hit! I used a shortbread crust instead of graham crackers and lavender essential oil (2 drops). This is a keeper recipe.
Hi Desi! I am so glad you enjoyed this recipe! And a shortbread crust sounds amazing!
I've never made a cheesecake before and the roasting pan concept makes it sound like this such a diva little cake. But I did it and it came out great! I read and re-read your recipe a million times and it was perfect. Thanks!
Hi Jay! I am SO happy this worked out for you. The cheesecake is definitely a little diva cake - but it is so worth it in the end!
Where do I find lavender extract
Hi Leslie! I found the one I used on Amazon. But I have also found it at places like Sur La Table and Whole Foods or other Natural Markets.
This looks awesome for Easter! How far in advance can I make this? Also I have lavender bitters..do you think that will have the same effect?
You can make it a few days in advance and it will be totally fine! However, I would add the topping on the day you are serving. And Lavender Bitters will work just fine!
Love this for Easter! How far in advance can I make this? We are having dinner Saturday—I was hoping maybe Thursday morning??
Thursday morning is totally fine! But, I would wait until Saturday to put the topping on. Let me know if you have any more questions!
I am attempting to make this for my niece this evening as a birthday cake for her before she has her gastric sleeve surgery. This is a huge life changing moment for her and this recipe really spoke out to me as something special for a special girl in my life. I’ll be adding some minor changes to the recipe such as baking the sour cream top on the cheesecake for the last 10-15 minutes of baking time and adding a bit of lemon zest, adding 1/4 cup sugar to crust, adding dried lavender petals to the filling and as a garnish to the top. I am super excited about this. I also wanted to point out that in the past I have had issues with my cheesecakes browning too quickly so I’ll be lowering the temperature to 275 and baking for additional time. Thank you again and I love your blog!
Hi John! You have no idea how happy this makes me! I hope the cheesecake turned out well. All your modifications sound amazing! I love the idea of a little lemon zest and lavender petals. Tell your niece happy birthday and good luck with this momumentous life changing moment. Also, let me know if lowering the temperature worked for you! I am so honored you picked one of my recipes to celebrate with!
Is there any alternative method if I don't have a roasting pan and can't create the water bath? Can I just put it in the oven at a lower temperature? What temperature would be ideal?
Hi Mia! It does not necessarily need to be a roasting pan. Do you have any kind of shallow pan that the cheesecake pan will fit in? If not - I would suggest this. Start the oven at 350 degrees. Cook it for 15 minutes and then put the temperature down to 200 degrees. Let it bake for about 60-80 minutes (you will have to watch it closely). Then turn the heat off and crack the oven door open. Let it sit for another 60 minutes. I have never tried this myself - so I can not GUARANTEE it will come out perfectly. But I am pretty sure it will do the trick! Let me know how it turns out!
Do you think you could use essential oils? If so how much???
Hi Shelly! I have never used essential oils for this recipe, but I know a lot of people have had success with them! In a small bowl, mix 1 teaspoon of water and 1 drop of Lavender Essential Oil. Mix half of this into the mixture and check it for taste. If you feel like it needs more, add the other half. Let me know if you have any questions!
Hi Lindsay! I might be missing it, but do you put the topping on before or after removing from the pan? Does it matter?
I prefer to put it on right before serving! But it does not really matter!
Do you place cake in the refrigerator while it's still hot?
Hi Roy! The cheesecake will begin to cool down once you turn off the oven/open the oven door a bit and let it sit. But once it is set up, you do put the cheesecake into the fridge warm!
Hi! I just put everything together and it’s in the oven! Hopefully it turns out! I just wanted to drop a note of where to get the lavender extract! I looked on amazon and could not find one that wasn’t expensive, so I started trying other places. I found some for $5 at Sur la Table. It’s by Star Kay White and it’s 2 oz. This same bottle is $11 +shipping at amazon (even if you are a prime member)! Hope this helps you save a little! :D
Hi Gillian! Thanks so much for this hot tip! That is a great price for lavender extract. I hope you enjoy this cheesecake as much as I do!
LOVED LOVED LOVED this recipe!!! I added a few things and it turned out beautifully.. Used honey and cinnamon graham crackers for the crust and mixed a little granulated sugar, brown sugar and salt along with the butter. And i added a little fresh lemon juice to the topping. The best cheesecake i ever made thanks to you!!!
Hi Christin! This makes me SO happy and I love what you added! It sounds amazing. Make sure you send me a picture over email or on instagram! I want to see it!
Im going to try this recipe this weekend!!! Im super excited, ive had honey lavender ice cream before and loved it so im sure this will be just as good. Have you ever put lemon zest or a lil lemon juice in your topping?? I was thinking that combination would be really good????
Hi Christin! Honey + Lavender is one of my favorite combinations! It's so good! I have done some Lemon Lavender macarons that turned out great! So I think adding a little lemon to this would be perfect! Let me know how it goes.
I am going to make this cheesecake for Christmas. I have a gas oven and I’m wondering if you know will that impact the cake at all. I believe the gas oven cools quicker than an electric one. I of course am not sure if you have a gas oven or an electric one. Thanks for any information you may have.
Hi Barb! This will be a wonderful Christmas treat! You are correct, the only major difference will be in the cooling stage. Instead of leaving the oven door ajar, just turn the oven off and leave the cheesecake in the oven as is. Let me know if you have any further questions!
Hello! I was wondering if this recipe could be made without the honey?
Hi Stephanie! Yes, this can definitely be made without honey.
Where do u get the lavender extract and hpw much is it ?
This is the one I used - http://amzn.to/2zyA2db. I hope that helps!
Hooray! I finally made this cheesecake! I followed the directions exactly and it looks beautiful! It is chilling in the fridge so I won't be tasting it until tomorrow. Yes, baked cheesecake takes some time to prepare but it's worth the effort! when I removed the foil from the bottom of the springform pan there was a pool of water inside so I don't know if the water leaked into the pan. The cake rose a bit and browned slightly but my cheesecakes usually do. I let it cool in the oven for one hour with the door open 1 inch wide and it didn't crack or sink????Fingers crossed for the tasting tomorrow!
Hi Marilisa! I am so glad this turned out well for you! Hopefully it tasted delicious!
Can you put the topping on and keep in the fridge overnight?
Hi, can you make these in cupcakes?
They will work in cupcake form! You just have to figure out the correct baking time, and you may need to double the crust recipe.
I cannot wait to try this one! I love all things lavender. You can bake this cake in a regular 9 inch cake pan (high sided, like 3 inches)instead of using a spring form. Spray the bottom and sides with cake release spray. line the bottom and sides with parchment paper, spray again and prepare your crust and bake. Spray the sides of the pan again lightly for extra assurance, pour filling and bake as directed. To release cheesecake dip the pan in hot water for like 10 seconds. Run a knife around the inside edge of the pan, outside of parchment. Spray a 9 inch round parchment with nonstick spray and lay it on top of the cake. Turn it over onto a cake board or plate (remove the parchment from crust if you like) and then turn cake again onto your serving platter. Remove parchment from sides and top of cake, it should come off easily. Spread topping onto the top and refrigerate until ready to serve. The first time I tried this I almost had a heart attack lol, but it worked beautifully.
This is a great tip! Thanks for sharing Marilisa!
I wish I knew ahead of time this cheesecake takes like 5 hours to make????, way too complicated, hopefully it is worth it, have to wait for it to bake for 1.5 hours...
I tried making this cheesecake but the cream cheese left little clumps. I tried mixing it some more but it still had clumps in it. When I went to check on the cake about an hour in, it had risen a lot (about a cm higher than the pan). It got very brown and I decided to turn the over off with about 5 mins left.
I let it cool in the over for one hour. When I checked back in, the cake fell a lot and the cake had a very spongy texture. I removed it from the pan after some time and noticed that the crust was burnt and the sides of the cake were very brown and burnt. Somehow the cake seemed watery though. When I pressed down on the cake, moisture would come up.
Im not sure what happened. It almost seemed under baked and over baked at the same time. Do you have any recommendations?
Hi Stephanie! I am sorry you had problems with this recipe. I have a few suggestions for you...
I hope these are helpful and that you will try to make this cheesecake again! Please let me know if you have any questions.
Have you tried boiling lavender to extract the flavor and color instead of using the dye and extract?
I have never tried that. Have you?
OMG! Wow! This cheesecake looks phenomenal! Love the flavor pairing of lavender and honey!
I'm so glad you like it! Honey + Lavender is a great flavor combo!
What lavender extract do you use or recommend for baking?
I used Faeries Lavender Extract and I really liked it!
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