Description
A delightful twist on a classic dessert, this lavender cheesecake features floral notes and a creamy filling over a crunchy crust. Perfect for any occasion.
Ingredients
- 1.5 cups Crushed Graham Crackers (Homemade or store-bought)
- 0.5 cup Unsalted Butter (Melted)
- 1 pinch Salt
- 16 ounces Cream Cheese (Softened to room temperature)
- 1 cup Granulated Sugar
- 0.25 cup Sour Cream
- 2 tablespoons Culinary Lavender (Finely ground)
- 3 large Eggs (At room temperature)
- 1 tablespoon Lemon Juice
- 1 cup Water
- 1 cup Sugar
- 2 tablespoons Dried Culinary Lavender
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the crushed graham crackers, melted butter, and a pinch of salt. Mix until evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow it to cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add the granulated sugar, mixing until smooth.
- Mix in the sour cream until fully incorporated.
- Add the ground lavender and lemon juice, mixing until evenly distributed.
- Add the eggs one at a time, mixing on low speed until just combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Drizzle optional lavender syrup over the cheesecake before serving.
- Remove from the springform pan, slice, and serve chilled.
Notes
Serve chilled for the best flavor and texture. Drizzle with lavender syrup for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American