Honey lavender cheesecake

This honey and lavender cheesecake is a classy treat, mixing smooth honey with a hint of floral lavender for a truly memorable bite.

I love making this for big moments. The first time I ever made it was at my mom's birthday, and now my whole family expects it at celebrations.

Dreamy Ingredients

For the base

• Melted butter: four tablespoons (just enough for the crumbs to hold when you squeeze them)
• Graham cracker crumbs: one and three-quarters cups (you can swap for digestive biscuits if you're in Europe)

For the filling

• Eggs: three (set them out first so they're at room temp for better mixing)
• Dried culinary lavender: a tablespoon (go for food-grade lavender so it doesn't taste bitter)
• Honey: a quarter cup (pick a rich honey like clover or acacia)
• Cream cheese, softened: twenty-four ounces (a good brand makes it extra creamy)
• Granulated sugar: one cup (or use a bit less if you like it less sweet)
• Vanilla extract: one teaspoon (real vanilla is worth it)

Step-by-Step Directions

Chilling and serving:

Pop your cheesecake in the fridge for 4 hours minimum, or overnight if you can wait. When it's time to serve, loosen the edges with a thin, warm knife before opening the pan. Wipe the knife between slices for clean cuts.

Topping prep:

Stir together two tablespoons of honey plus a dash of lavender. When the cheesecake's totally cool, drizzle this over the top in a fun zig-zag. You don't need much—the flavors are strong.

Baking:

Pour the filling over your crust and smooth out the top. Place the pan on a baking sheet so nothing leaks out. Bake at 320°F (160°C) for 50 to 60 minutes. You're good when the sides look golden and the center slightly jiggles when nudged. Turn off the oven, crack the door open, and leave the cheesecake inside for an hour—this keeps the top from cracking.

Filling prep:

In a big bowl, whip the cream cheese for about 3 minutes on medium, until it's light and fluffy. Slowly add in the sugar while mixing. Next comes the honey and lavender—fold them in. Add eggs one at a time, mixing until each is just blended. Finish with the vanilla. Stop mixing when it's all together so you don't whip in too much air.

Crust prep:

Mix up your graham crumbs with melted butter until you've got a wet sand feel. Firmly press the crumbs into the base and a little up the sides of a 23-cm (9-inch) springform pan. The bottom of a glass helps pack it tight.

Lavender really makes this dessert special for me. I remember my grandpa giving me my first little bag of homegrown culinary lavender and showing me how French pastry chefs have used it forever. That gentle scent turns a basic dessert into something unforgettable.

Storage Tips

This honey-lavender cheesecake holds up for about five days in the fridge. Keep it covered so it doesn't pick up fridge smells. For longer keeping, cut it into slices, wrap each in plastic wrap, then foil, and put in the freezer—it'll last two months like this. Thaw in the fridge overnight before digging in.

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Tasty Twists

This one is super flexible. Try swapping the graham crackers for speculoos cookies if you want a spicy kick, or lavender biscuits for an extra floral touch. If you need it gluten-free, just use gluten-free cookies. Every honey variety brings something different: rosemary honey bumps up the herbal notes, while acacia honey is milder so the lavender shines more.

Serving Suggestions

Want it to look extra fancy? Sprinkle some fresh lavender flowers over the top right before you serve. A small dollop of barely-sweetened crème fraîche on the side is perfect for contrast. If you're going for a Provençal vibe, pair it with a sweet wine like Muscat or a hot cup of lemon verbena tea. Slices taste best a bit warmer than fridge-cold, so let it sit out a bit first for the flavors to pop.

Frequently Asked Questions

→ What type of honey is best for this cheesecake?

Go for a mild, fragrant honey like wildflower honey, or use lavender honey for extra flavor.

→ Can I swap the dried lavender flowers?

Yes, you can use a few drops of food-grade lavender extract. Just don’t add too much, as it might overpower the dessert.

→ How long should the cheesecake chill?

Let it cool in the fridge for several hours, ideally overnight, so it sets properly and the flavors develop.

→ Can I use another type of crust?

Absolutely, try swapping in speculoos or shortbread cookies for a different flavor twist.

→ Is the recipe okay without eggs?

Egg substitutes like flaxseed meal or applesauce can work, but the texture may turn out slightly different.