Lavender Honey Cheesecake Recipe
Introduction
This Lavender Honey Cheesecake is a delicate and aromatic dessert that combines the floral notes of lavender with the natural sweetness of honey. Its creamy texture and subtle flavors make it a perfect treat for special occasions or a relaxing afternoon indulgence.
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 butter and mix it thoroughly with the biscuit crumbs. Press this mixture firmly into the bottom of a 26 cm springform pan with removable edges to form the crust.
- Step 2: Bring the water and 1 tablespoon of lavender honey to a boil. Add the lavender flowers, then remove from heat and let steep for about 15 minutes. Strain out the flowers, reserving the infused liquid. Stir in the lavender extract drops if using.
- Step 3: Combine the remaining lavender honey with the cream cheese until smooth. Gradually stir in the lavender-infused liquid. Whip the cream separately until soft peaks form, then fold it gently into the cream cheese mixture.
- Step 4: Pour the cheesecake mixture evenly over the biscuit crust in the springform pan. Refrigerate for at least 3 hours to set. For longer storage, you may freeze the cheesecake.
Tips & Variations
- For a more intense lavender flavor, increase the lavender flowers slightly or add a few extra drops of lavender extract.
- Use a food processor to crush the biscuits perfectly fine and ensure a uniform crust.
- Swap digestive biscuits for graham crackers if more readily available.
- Serve with fresh berries or a drizzle of additional lavender honey for an elegant presentation.
Storage
Keep the cheesecake covered in the refrigerator for up to 3 days. If freezing, wrap tightly and store for up to 1 month. Thaw in the refrigerator overnight before serving. Rewhip or gently stir the top if the texture separates slightly upon thawing.
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 distinctive lavender aroma will be milder or absent. Adding a few drops of lavender extract can help enhance the floral notes.
Is it necessary to use fresh lavender flowers?
No, dry lavender flowers work just as well for steeping. Just ensure they are culinary grade to avoid any bitterness or harsh flavors.
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Lavender Honey Cheesecake Recipe
- Total Time: 3 hours 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This delicate Lavender Honey Cheesecake combines the floral notes of lavender with the natural sweetness of honey, set on a buttery digestive biscuit crust. Creamy and aromatic, this no-bake cheesecake is perfect for a refreshing and elegant dessert.
Ingredients
Crust
- 12 oz (375g) Digestive biscuits
- 1/2 cup (115g) unsalted butter
Lavender Honey Mixture
- 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)
Cheesecake Filling
- 13 oz (375g) cream cheese
- 1.9 cups (40.5 cl) heavy cream
Instructions
- Prepare the crust: Crush the digestive biscuits finely, either by placing them in a sealed plastic bag and crushing with a rolling pin or using a food processor. Melt the unsalted butter and combine it thoroughly with the biscuit crumbs. Press the mixture evenly into the bottom of a springform pan with removable edges, approximately 26 cm in diameter, creating a firm base for the cheesecake.
- Infuse lavender: In a small saucepan, bring the water and 1 tablespoon of lavender honey to a boil. Remove from heat and add the lavender flowers. Let it steep for about 15 minutes to extract the floral aroma and flavor. Strain the liquid to remove the flowers. If using, stir in the 10 drops of natural lavender extract to enhance the fragrance.
- Make the filling: In a mixing bowl, combine the remaining lavender honey with the cream cheese, stirring until smooth and creamy. Slowly incorporate the lavender-infused liquid to blend the flavors evenly. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it, achieving a light and airy texture.
- Assemble and chill: Pour and spread the creamy lavender filling evenly over the biscuit crust in the springform pan. Cover and refrigerate the cheesecake for at least 3 hours to allow it to set properly. For longer storage, the cheesecake can be frozen; just ensure it is properly wrapped to avoid freezer burn.
Notes
- Use either fresh or dried lavender flowers, but ensure they are culinary grade to avoid pesticides or bitterness.
- Natural lavender extract is optional but recommended for a more pronounced lavender flavor.
- Press crust mixture firmly to ensure a compact base that holds the filling well.
- For a sweeter or less floral taste, adjust the amount of honey or lavender extract accordingly.
- If freezing, thaw the cheesecake in the refrigerator before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Keywords: lavender cheesecake, honey cheesecake, no-bake cheesecake, floral dessert, creamy cheesecake
