Indulge in an irresistible Honey Lavender Cheesecake a perfect blend of floral and sweet flavors Experience dessert bliss today

Scale

For the crust:

1 and 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

For the filling:

24 ounces cream cheese, softened to room temperature

3/4 cup honey

1 cup sour cream

1 tablespoon dried culinary lavender, finely crushed

3 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the topping (optional):

Fresh lavender sprigs

Honey drizzle

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Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake for about 8-10 minutes until lightly golden. Allow it to cool slightly.

In a large bowl, beat the softened cream cheese until fluffy and smooth.

Gradually add in the honey while mixing, followed by the sour cream, crushed lavender, eggs, vanilla extract, and lemon juice.

Beat the mixture until everything is well combined and creamy.

Pour the filling over the cooled crust.

Place the springform pan in a larger baking dish filled with hot water to create a water bath.

Bake for about 55-65 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about one hour.

Once at room temperature, refrigerate for at least 4 hours, preferably overnight.

When serving, slice the cheesecake into wedges and garnish with fresh lavender sprigs and a drizzle of honey.