Description
Lavender-infused honey elevates this classic cheesecake into a luxurious dessert from Southern France. Silky cream cheese combines with delicate floral notes, offering a sophisticated twist that transports taste buds to Provençal gardens, making you crave another elegant slice.
Ingredients
Scale
Main Ingredients:
Cream Cheese:
- 2 pounds cream cheese, room temperature
Eggs:
- 4 eggs
Sugar:
- 1 ⅓ cups sugar
Crust Ingredients:
- 1 ¾ cups graham cracker crumbs
- 4 tablespoons (¼ cup) melted butter
Additional Ingredients:
- ⅔ cup sour cream
- ⅔ cup heavy whipping cream
- 1 tablespoon vanilla extract
- ½ teaspoon lavender extract
- 1 ½ tablespoons honey
- ¼ teaspoon salt
- Violet food coloring
Topping Ingredients:
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon honey
- ½ teaspoon vanilla extract
Instructions
- Prepare a 9-inch (23-centimeter) springform pan by lightly coating with cooking spray, ensuring complete coverage to prevent sticking.
- Crush graham crackers into fine, uniform crumbs and combine thoroughly with melted butter, creating a cohesive mixture.
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of the prepared pan, creating an even, compact crust.
- Preheat the oven to 350°F (175°C) and bake the crust for 13-14 minutes until lightly golden and set.
- Allow the crust to cool completely on a wire rack while preparing the filling.
- Reduce oven temperature to 325°F (163°C).
- Using a stand mixer, beat cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually add granulated sugar and mix for 3-4 minutes until light and fluffy.
- Incorporate vanilla extract, lavender extract, honey, and salt, blending until fully integrated.
- Add eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Gently fold in violet food coloring to achieve the desired pastel hue.
- Carefully blend sour cream and heavy cream into the mixture until completely smooth.
- Wrap the exterior of the springform pan with aluminum foil to prevent water seepage.
- Pour the filling into the prepared crust, smoothing the top with a spatula.
- Place the cheesecake inside a large roasting pan and fill with hot water halfway up the sides of the cheesecake.
- Bake for 1 hour and 30 minutes, maintaining a consistent water bath.
- Turn off the oven, slightly open the door, and allow the cheesecake to rest for 1 hour.
- Remove from the oven, let cool completely, then refrigerate for 4-5 hours.
- Prepare the topping by whisking sour cream, powdered sugar, honey, and vanilla until smooth.
- Spread the topping evenly over the chilled cheesecake before serving.
Notes
- Discover a delicate fusion of honey and lavender in this elegant cheesecake that transforms a classic dessert into a sophisticated treat.
- Prepare the springform pan carefully to ensure a perfect crust and easy removal of your stunning cheesecake.
- Create a water bath by placing the cheesecake in a roasting pan with hot water to prevent cracking and achieve a silky smooth texture.
- Achieve the perfect lavender-infused color by adding violet food coloring gradually, creating a soft and dreamy visual appeal.
- Allow the cheesecake to cool slowly in the oven after baking to prevent sudden temperature changes that can cause surface cracks.
- Refrigerate the cheesecake for at least 4 hours to set completely, allowing the flavors to meld and develop a rich, creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 12
- Calories: 425 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 135 mg