Lavender Honey Cheesecake Recipe
Introduction
This Lavender Honey Cheesecake is a delicate and fragrant dessert perfect for spring or special occasions. Combining floral lavender with sweet honey creates a unique and elegant flavor that pairs beautifully with a buttery biscuit base.
Ingredients
- 12 oz (375g) Digestive biscuits
- 1/2 cup (115g) unsalted butter
- 9.5 oz (270g) lavender honey
- 4 1/2 tablespoons fresh or dry lavender flowers
- 4 1/2 tablespoons water
- 10 drops natural lavender extract (optional)
- 13 oz (375g) cream cheese
- 1.9 cup (40.5 cl) cream
Instructions
- Step 1: Crush the Digestive biscuits finely. Melt the unsalted butter and mix it thoroughly with the biscuit crumbs. Press this mixture evenly into the bottom of a 26 cm diameter springform pan with removable edges to form the base.
- Step 2: In a small pot, bring the water and 1 tablespoon of the lavender honey to a boil. Remove from heat, add the lavender flowers, and let them steep for about 15 minutes. Strain the flowers out and reserve the infused liquid. Stir in the lavender extract drops if using.
- Step 3: In a mixing bowl, combine the remaining honey with the cream cheese. Gradually stir in the lavender-infused liquid until well blended. Whip the cream until soft peaks form, then gently fold it into the cream cheese mixture until smooth and creamy.
- Step 4: Pour the cream cheese mixture over the prepared biscuit base, spreading it evenly. Refrigerate for at least 3 hours to set. Optionally, the cheesecake can also be frozen for longer storage.
Tips & Variations
- Use high-quality lavender honey for the best floral flavor and sweetness balance.
- If fresh lavender flowers are unavailable, dry lavender works well but use sparingly to avoid bitterness.
- Add a splash of lemon juice to the cream cheese mixture for a subtle citrus brightness.
- Decorate the cheesecake with a few lavender buds or a drizzle of honey before serving for an elegant touch.
Storage
Store the cheesecake in the refrigerator covered tightly with plastic wrap or a lid for up to 3 days. For longer storage, freeze it well wrapped and thaw in the fridge overnight before serving. Reheat is not recommended as the texture can change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular honey instead of lavender honey?
Yes, you can substitute regular honey, but the cheesecake will lack the distinctive floral notes that lavender honey provides.
Is it necessary to use lavender extract?
No, the extract is optional. The flavor from the steeped lavender flowers and honey is sufficient to provide a lovely lavender aroma.
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Lavender Honey Cheesecake Recipe
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Lavender Honey Cheesecake combines the floral aroma of lavender with the natural sweetness of honey in a creamy, no-bake dessert. The buttery digestive biscuit crust provides a crunchy base for the smooth mixture of cream cheese, lavender-infused honey, and whipped cream. Chilled to set, this elegant cheesecake is perfect for spring gatherings or a sophisticated treat.
Ingredients
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 of lavender honey (used for boiling with water)
- 10 drops natural lavender extract (optional)
Filling
- 9.5 oz (270g) lavender honey
- 13 oz (375g) cream cheese
- 1.9 cup (40.5 cl) cream
Instructions
- Prepare the crust: Finely crush the digestive biscuits into crumbs. Melt the unsalted butter and mix it thoroughly with the biscuit crumbs. Press this mixture firmly and evenly into the bottom of a 26 cm diameter springform pan with removable edges to create the base of your cheesecake.
- 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. Let the mixture steep for about 15 minutes to infuse the flavors. After steeping, strain out the lavender flowers and reserve the liquid. Stir in 10 drops of natural lavender extract if using, to enhance the aroma.
- Prepare the filling: In a mixing bowl, combine the remaining lavender honey with cream cheese. Mix well until smooth and creamy. Gradually stir in the lavender-infused liquid to incorporate the floral notes evenly. In a separate bowl, whip the cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
- Assemble and chill: Pour the lavender cream cheese filling evenly over the prepared biscuit crust in the springform pan. Smooth the surface with a spatula. Cover and refrigerate the cheesecake for at least 3 hours to allow it to set firmly. For longer storage, it can be frozen and thawed before serving.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and smoother texture.
- You can substitute digestive biscuits with graham crackers if preferred.
- The natural lavender extract is optional but intensifies the lavender flavor—use sparingly to avoid bitterness.
- Allow sufficient chilling time to achieve the right consistency as this is a no-bake cheesecake.
- Freeze leftovers and thaw in the fridge before serving to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (including steeping)
- Category: Dessert
- Method: No-Cook
- Cuisine: Western, European
Keywords: lavender honey cheesecake, no-bake cheesecake, floral dessert, summer dessert, lavender recipes, honey desserts
