Recipes

Lavender Honey Cheese Cake 

 Here is the recipe! It’s amazing - I had served it last night at a party and it was a hit - I’ve also attached the items you’ll need :

https://lavender-life.com/products/lavender-herb-dried-culinary-lavender?_pos=1&_psq=Her&_ss=e&_v=1.0

 

CRUST

  • 1 3/4 cups graham cracker crumbs
  • 4 tablespoons melted butter

FILLING

  • 2 pounds cream cheese, room temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tablespoon plus 1/2 teaspoon lavender extract
  • 1 1/2 tablespoons Lemon lavender infused honey
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  • Violet food coloring

TOPPING

  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon Lemon Lavender infused honey
  • 1/2 tsp lavender extract 

For the crust

  • Preheat the oven to 350 degrees.
  • Prepare a 9" springform pan with cooking spray.
  • In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
  • Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
  • Bake 12 - 15 minutes until the crumbs are set.
  • Let cool on a wire rack.

For the filling

  • Preheat oven to 325 degrees.
  • In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
  • Add sugar and beat on high for an additional 3 minutes.
  • Add  lavender extract, lemon lavender infused honey and salt and mix until just combined.
  • Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  • Add a few drops of violet food coloring and mix until desired color.
  • Add sour cream and mix until combined.
  • Add heavy cream and mix until combined.
  • Wrap the outside of your springform pan in aluminum foil.
  • Pour cream cheese filling into springform pan. Smooth the top with a spatula.
  • Place the pan inside a high-sided roasting pan.
  • Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
  • Bake for 1 1/2 hours.
  • After an hour and a half, turn the oven off and crack the door open 1 inch.
  • Leave the cheesecake like this for 1 hour.
  • After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
  • Place in the refrigerator for 4 hours.

For the topping

  • In a medium bowl, combine sour cream, honey, lavender extract  and powdered sugar. Mix until combined.
  • Spread mixture over the top of the cooled cheesecake.
    Garnish with lavender buds or a sprig of fresh Lavender