This Honey Lavender Cheesecake is more than just a dessert; it’s a journey to the heart of Provence. The sweet, rich honey perfectly balances the subtle, aromatic lavender, creating a symphony of flavors that dance on your palate. The creamy texture of the cheesecake, paired with the crunchy graham cracker crust, offers a delightful contrast in every bite.
Imagine sitting in a quaint café in southern France, the gentle fragrance of lavender in the air, as you savor this exquisite cheesecake. It’s not just a treat for the taste buds, but a feast for the senses. Whether you’re hosting a dinner party or enjoying a quiet moment alone, this cheesecake promises to transport you to a world of culinary bliss.
Table of contents
Lavender Honey Cheesecake Recipe
Ingredients
- 12 oz (375g) Digestive Biscuits
- 1/2 cup (115g) Unsalted Butter
- 9.5 oz (270g) Lavender Honey
- 4 1/2 tbsp Fresh or Dried Lavender Flowers
- 4 1/2 tbsp Water
- 10 Drops Natural Lavender Extract (Optional)
- 13 oz (375g) Cream Cheese
- 1.9 cups (405ml) Cream
Instructions
- Prepare the Base: Begin by finely crushing the digestive biscuits to create a smooth, even texture. Melt the unsalted butter and blend it thoroughly with the biscuit crumbs. This mixture forms the base of your cheesecake. Gently press it into the bottom of a 26 cm diameter springform pan with removable edges, creating a firm and even layer.
- Infuse the Lavender: In a small saucepan, bring the water and 1 tablespoon of lavender honey to a boil. Add the lavender flowers to the mix, allowing them to steep for about 15 minutes. This step is crucial for infusing the honey with a rich, floral lavender flavor. After steeping, strain the mixture to remove the flowers, keeping the fragrant liquid. For an extra burst of lavender aroma, add the optional lavender extract drops to this liquid.
- Create the Filling: In a separate bowl, combine the remaining lavender honey with the cream cheese. Mix these ingredients until you achieve a smooth, homogenous texture. Gradually stir in the lavender-infused liquid, ensuring it’s fully incorporated into the cream cheese mixture.
- Whip the Cream: In another bowl, whip the cream until it forms soft peaks. This will add a light, airy texture to your cheesecake. Carefully fold the whipped cream into the cream cheese mixture, taking care not to deflate the cream. This step requires a gentle touch to maintain the fluffy consistency.
- Assemble the Cheesecake: Pour the cream cheese and cream mixture over the biscuit base in the springform pan. Spread it evenly, ensuring a smooth top. This layer should sit perfectly on the biscuit base, creating a beautiful contrast in textures.
- Chill and Set: Place the cheesecake in the refrigerator for a minimum of 3 hours. This chilling time allows the cheesecake to set properly, ensuring it holds its shape when served. For those who prefer a firmer texture, you can also freeze the cheesecake.
Lavender Honey Cheesecake FAQS
Lavender honey is renowned for its health benefits and culinary uses. It’s a natural source of antioxidants and has antiseptic and anti-inflammatory properties. This makes it beneficial for improving digestion, soothing sore throats, and potentially aiding in sleep due to its calming properties. In the culinary world, lavender honey is prized for its unique flavor, enhancing dishes and desserts with a subtle floral note.
Lavender honey has a distinctive taste characterized by its floral notes that are reminiscent of the lavender plant. It’s typically sweet with a hint of citrus and a slightly spicy or minty undertone. The flavor is more nuanced and delicate compared to regular honey, making it a favorite for gourmet cooking and baking.
The term “Lavender Honey” refers to honey that is derived from the nectar of lavender flowers. It’s a specific type of monofloral honey, meaning the bees producing this honey predominantly collect nectar from lavender plants. This gives the honey its unique flavor profile and properties. Lavender honey is often associated with the Provence region of France, where lavender fields are abundant.
Lavender honey typically has a light golden color, often with a slight amber hue. The exact shade can vary depending on the variety of lavender the nectar was collected from and the processing of the honey. It’s generally lighter in color than many other types of honey.
Lavender Honey Cheesecake
This Honey Lavender Cheesecake is more than just a dessert; it’s a journey to the heart of Provence. The sweet, rich honey perfectly balances the subtle, aromatic lavender, creating a symphony of flavors that dance on your palate. The creamy texture of the cheesecake, paired with the crunchy graham cracker crust, offers a delightful contrast in every bite.
Imagine sitting in a quaint café in southern France, the gentle fragrance of lavender in the air, as you savor this exquisite cheesecake. It’s not just a treat for the taste buds, but a feast for the senses. Whether you’re hosting a dinner party or enjoying a quiet moment alone, this cheesecake promises to transport you to a world of culinary bliss.
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
Ingredients
- 12 oz (375g) Digestive Biscuits
- 1/2 cup (115g) Unsalted Butter
- 9.5 oz (270g) Lavender Honey
- 4 1/2 tbsp Fresh or Dried Lavender Flowers
- 4 1/2 tbsp Water
- 10 Drops Natural Lavender Extract (Optional)
- 13 oz (375g) Cream Cheese
- 1.9 cups (405ml) Cream
Instructions
- Prepare the Base: Begin by finely crushing the digestive biscuits to create a smooth, even texture. Melt the unsalted butter and blend it thoroughly with the biscuit crumbs. This mixture forms the base of your cheesecake. Gently press it into the bottom of a 26 cm diameter springform pan with removable edges, creating a firm and even layer.
- Infuse the Lavender: In a small saucepan, bring the water and 1 tablespoon of lavender honey to a boil. Add the lavender flowers to the mix, allowing them to steep for about 15 minutes. This step is crucial for infusing the honey with a rich, floral lavender flavor. After steeping, strain the mixture to remove the flowers, keeping the fragrant liquid. For an extra burst of lavender aroma, add the optional lavender extract drops to this liquid.
- Create the Filling: In a separate bowl, combine the remaining lavender honey with the cream cheese. Mix these ingredients until you achieve a smooth, homogenous texture. Gradually stir in the lavender-infused liquid, ensuring it’s fully incorporated into the cream cheese mixture.
- Whip the Cream: In another bowl, whip the cream until it forms soft peaks. This will add a light, airy texture to your cheesecake. Carefully fold the whipped cream into the cream cheese mixture, taking care not to deflate the cream. This step requires a gentle touch to maintain the fluffy consistency.
- Assemble the Cheesecake: Pour the cream cheese and cream mixture over the biscuit base in the springform pan. Spread it evenly, ensuring a smooth top. This layer should sit perfectly on the biscuit base, creating a beautiful contrast in textures.
- Chill and Set: Place the cheesecake in the refrigerator for a minimum of 3 hours. This chilling time allows the cheesecake to set properly, ensuring it holds its shape when served. For those who prefer a firmer texture, you can also freeze the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 450 kcal