Honey And Lavender Cheesecake Bites Recipes

LAVENDER HONEY CHEESECAKE

Steps:

• 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.

HONEY AND LAVENDER CHEESECAKE BITES

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs, lavender and butter; press onto bottoms of 24 paper-lined mini muffin cups, using about 1 tsp. crumb mixture for each cup. Bake 5 min. or until lightly browned.
• Beat cream cheese, sugar, lemon zest, lemon juice and 1/4 cup honey in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups.
• Bake 13 min. or until centers of cheesecakes are almost set. Cool completely.
• Refrigerate 1 hour.
• Cook cream and remaining honey in small saucepan on medium heat 5 min. or until thickened, stirring constantly. Cool completely.
• Spoon honey mixture over cheesecakes just before serving.

HONEY LAVENDER CHEESECAKE

Steps:

• 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.
• 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 vanilla extract, lavender extract, 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.
• In a medium bowl, combine sour cream, honey, vanilla and powdered sugar. Mix until combined.
• Spread mixture over the top of the cooled cheesecake.