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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
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!