Sprinkles For Breakfast Cheesecake Recipes Honey Lavender Cheesecake

How to Make Lavender Cheesecake at Home

In the past couple of years, I have spent a lot of time in the kitchen. I have made everything from cookies to brownies 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.

Learn to Bake Homemade Cheesecake

Best Dessert Ideas - Honey Lavender Cheesecake

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.

Quick and Easy Cheesecake at Home

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!
Do It Yourself Honey Lavender Cheesecake

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 definitely be going back for a second piece!

HONEY LAVENDER CHEESECAKE

5 from 45 votes

Ingredients
  

CRUST

  • 1 3/4 cups graham cracker crumbs
  • 4 tablespoons melted butter

FILLING

  • 2 pounds cream cheese, room temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon lavender extract
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  • Violet food coloring

TOPPING

  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract

Instructions
 

For the crust

  • Preheat the oven to 350 degrees.
  • Prepare a 9" springform pan with cooking spray.
  • In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
  • Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
  • Bake 12 - 15 minutes until the crumbs are set.
  • Let cool on a wire rack.

For the filling

  • Preheat oven to 325 degrees.
  • In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
  • Add sugar and beat on high for an additional 3 minutes.
  • Add vanilla extract, lavender extract, honey and salt and mix until just combined.
  • Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  • Add a few drops of violet food coloring and mix until desired color.
  • Add sour cream and mix until combined.
  • Add heavy cream and mix until combined.
  • Wrap the outside of your springform pan in aluminum foil.
  • Pour cream cheese filling into springform pan. Smooth the top with a spatula.
  • Place the pan inside a high-sided roasting pan.
  • Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
  • Bake for 1 1/2 hours.
  • After an hour and a half, turn the oven off and crack the door open 1 inch.
  • Leave the cheesecake like this for 1 hour.
  • After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
  • Place in the refrigerator for 4 hours.

For the topping

  • In a medium bowl, combine sour cream, honey, vanilla and powdered sugar. Mix until combined.
  • Spread mixture over the top of the cooled cheesecake.

Notes

*One 9
 
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the

MORE ABOUT LINDSAY







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7 comments on “Honey Lavender Cheesecake

  1. 5 stars
    My co-worker saw your Lavender Cheesecake recipe and fell in love with the idea of a lavender cheesecake. She doesn’t bake, but I used to bake all the time as a kid and I loved to make cheesecakes. So I said to my her let’s make the cakes together and have a dinner too. So we did, side by side in my kitchen – she made one and I made one. We live up in the mountains and had to cook them a little bit longer, but they came out perfect! Everyone loved them! So special! (By the way, my mom didn’t ground me, but she got mad at me for baking all the time too!)

  2. 5 stars
    I made this 4 times already and every time was just as delicious as the first!! It’s definitely a keeper 😁

  3. 5 stars
    How does the recipe differ if I have a 7in. Pan instead of 9?
    Less filling or longer cooking time?
    This recipe is amazing!!!!!

    1. The most ideal conversion would be to reduce the recipe by 1/3. And for the baking – it shouldn’t be too much less. It depends on your oven – but I would bake it only 5-10 minutes less on each bake time. I know that the 1/3 reduction can be a little complicated – especially with the eggs – so you can also divide the recipe in half and the cheesecake just won’t be as tall. I would do 10-15 minutes less on each bake time for this one. I hope that helps! Good luck!

  4. 5 stars
    Deeeeelicious❣️❣️❣️❣️ One hour left to cook, then one hour open one inch. This is the second time making it, have been craving it since the last bite of the other. Did add another quarter teaspoon lavender as I found myself searching for the flavor before. Love this recipe, bookmarked forever❣️

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