Honey lavender cheesecake with a graham cracker crust. This lovely cheesecake will bring the joy on anyone’s eyes!
I love the purple color! Especially when it’s go along with white color. That was my inspritation to create this recipe Honey Lavender Cheesecake. I hope you will have a nice moment with it! If you have any questions, please comment below. I’d love to connect 🙂
Honey Lavender Cheesecake
- 1/2 tsp Lavender extract
- 4 Eggs
- 2 1/2 tbsp Honey
- 2 tbsp Powdered sugar
- 1/4 tsp Salt
- 1 1/3 cups Sugar
- 1 1/4 tbsp Vanilla
- 1 Violet food coloring
In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside.
Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes.
For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust.
Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.