Lavender Honey Cheesecake Recipe
This Lavender Honey Cheesecake is a delicate and fragrant dessert featuring a buttery biscuit crust and a creamy filling infused with the floral notes of lavender honey. Perfectly chilled, it offers a smooth and refreshing treat that’s ideal for special occasions or a luxurious everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (steeping lavender)
- Total Time: 3 hours 35 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Scale
Crust
- 12 oz (375g) Digestive biscuits
- 1/2 cup (115g) unsalted butter
Lavender Infusion
- 4 1/2 Tablespoons fresh or dry lavender flowers
- 4 1/2 Tablespoons water
- 1 tablespoon lavender honey (from the total 9.5 oz)
- 10 drops natural lavender extract (optional)
Filling
- 9.5 oz (270g) lavender honey (remaining amount)
- 13 oz (375g) cream cheese
- 1.9 cups (40.5 cl) heavy cream
Instructions
- Prepare the crust: Finely crush the digestive biscuits until they resemble fine crumbs. Melt the unsalted butter and combine it thoroughly with the biscuit crumbs. Press the mixture evenly into the bottom of a 26 cm diameter springform pan with removable edges to form the crust. Set aside.
- Make the lavender infusion: In a small saucepan, bring 4 1/2 tablespoons of water and 1 tablespoon of lavender honey to a boil. Remove from heat and add the lavender flowers. Allow the mixture to steep for about 15 minutes to extract the lavender flavor. Strain the flowers out, reserving the infused liquid. If desired, add 10 drops of natural lavender extract to intensify the aroma and flavor.
- Prepare the filling: In a mixing bowl, combine the cream cheese and the remaining 9.5 oz of lavender honey. Mix until smooth and well blended. Stir in the lavender-infused liquid. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese and honey mixture to create a light, airy filling.
- Assemble and chill: Pour the lavender cream filling evenly over the prepared biscuit crust in the springform pan. Smooth the top with a spatula. Cover and refrigerate for at least 3 hours to set the cheesecake. For longer storage or a firmer texture, you may freeze the cheesecake. Before serving, allow to thaw in the refrigerator if frozen.
Notes
- Use good quality lavender honey for authentic flavor; local or artisanal honey varieties work best.
- The lavender flowers can be fresh or dried; ensure they are culinary grade and free from pesticides.
- Optional lavender extract enhances the floral notes but can be omitted for a subtler taste.
- Press the crust firmly to avoid crumbling when serving.
- If freezing, wrap the cheesecake well to prevent freezer burn and unintended flavor absorption.
- Allow the cheesecake to come to room temperature briefly before serving for optimal texture and flavor release.
Keywords: Lavender honey cheesecake, no-bake cheesecake, floral dessert, creamy cheesecake, springform pan dessert, easy cheesecake recipe
Find it online: https://thefoodrecipe.com/lavender-honey-cheesecake-recipe/
