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–+ servings

Honey Lavender Cheesecake

A creamy and floral cheesecake that brings comfort and nostalgia in every bite.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 250 g digestive biscuits, crushed Or chocolate biscuits if you prefer.
  • 100 g unsalted butter, melted The kind that makes your kitchen smell heavenly.
For the Filling
  • 600 g cream cheese Use Philadelphia for the perfect creamy texture.
  • 150 g honey Local honey is recommended.
  • 3 large eggs Room temperature for best results.
  • 300 ml sour cream Adds to the creaminess.
  • 2 tsp dried lavender Essential for the floral notes.
  • 1 tsp vanilla extract Use real vanilla extract.
  • 1 pinch salt Balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and grease your springform pan.
  2. Line the bottom of the pan with parchment paper for extra insurance.
Creating the Crust
  1. In a bowl, mix your crushed biscuits with melted butter until well combined.
  2. Press the mixture firmly into the bottom of the springform pan.
Blending the Cream Cheese
  1. In another bowl, beat the cream cheese until smooth.
  2. Add honey and mix until well combined.
Adding the Eggs and Flavourings
  1. Add the eggs, one at a time, then stir in sour cream, lavender, vanilla, and a pinch of salt.
Baking Time
  1. Pour the batter over the crust and smooth the top.
  2. Bake for about 50 minutes, or until set but slightly wobbly in the center.
Cooling and Chilling
  1. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least four hours (overnight is even better).

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gSodium: 250mgFiber: 1gSugar: 20g

Notes

Leftovers improve in flavor over time. The cheesecake pairs nicely with a dollop of whipped cream or a drizzle of honey.
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