Description
A creamy cheesecake infused with honey and lavender for a sweet, floral twist.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup honey
- 1 tablespoon dried culinary lavender
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the honey and lavender, mixing until well incorporated.
- Add the eggs one at a time, beating after each addition. Stir in the vanilla extract and flour until the batter is smooth.
- Pour the batter over the crust in the pan and smooth the top. Bake for 50-60 minutes, or until the center is set.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours before serving.
Notes
Use food-grade lavender for the best flavor; adjust honey based on sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 22g
- Fat: 31g
- Carbohydrates: 28g
- Protein: 7g