Lavender Honey Cheesecake 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 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.

LAVENDER HONEY CHEESECAKE

Steps:

• 1 Position an oven rack in the middle of the oven; preheat to 350 degrees
• 2 Boil a kettle of water (for a bain-marie, or water bath)
• 3 Wrap the outside of a 9-inch springform pan tightly with aluminum foil to make sure it is waterproof
• 4 For the crust: Combine the wafer crumbs, sugar and melted butter in a medium bowl, then press into the bottom and 1 inch up the sides of the springform pan
• 5 For the filling: Combine the crumbled wafers and 3 tablespoons of the honey in a small bowl
• 6 Beat the cream cheese in the bowl of a stand mixer or hand-held electric mixer on medium speed for several minutes, until it is smooth and creamy
• 7 Add the remaining 2/3 cup of honey; the eggs, one at a time, mixing well after each addition; and the vanilla extract; stop often to scrape down the sides of the bowl
• 8 Fold the wafer-honey mixture into the batter
• 9 Pour the filling into the prepared pan and place it in a larger roasting pan
• 10 Place the pan on the middle oven rack; use the boiled water to fill the pan so the water level comes about one-third to halfway up the sides of the springform pan
• 11 Bake for 1 hour, until the filling is set but still slightly wobbly in the center
• 12 While the cake is baking, prepare the topping: Combine the blueberries, water and sugar in a small saucepan over medium-high heat
• 13 Cook, stirring, for about 5 minutes, until the berries are very soft
• 14 Add the lavender and remove from the heat
• 15 Let the mixture steep for 15 minutes, then transfer to a blender and puree
• 16 Strain through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible
• 17 There should be about 1/4 cup of lavender syrup; discard the solids
• 18 Beat the cream cheese in the bowl of a stand mixer or hand-held electric mixer on medium speed for several minutes, until it is smooth and creamy
• 19 Reduce the speed to low, then add the yogurt and the lavender syrup
• 20 If needed, use a spatula to make sure the mixture is blended together completely
• 21 Remove the springform pan from the bain-marie and place on a wire rack; let it rest for 5 minutes, then spread the topping evenly over the cheesecake
• 22 Cool completely, then cover and refrigerate overnight (still in the springform pan)
• 23 When ready to serve, remove the cheesecake from the springform pan and place the cake on a platter
• 24 If desired, drizzle with honey or garnish each slice with a mint leaf or crystallized flowers

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.

LAVENDER CHEESECAKE

Steps:

• To make crust, crumb the graham crackers.
• Stir in the powdered sugar and butter until well blended.
• Press mixture into 9" springform pan, going halfway up the sides.
• Bake crust at 350 degrees for 8-10 minutes, let cool before filling.
• To make lavender syrup, mix sugar and water in a saucepan.
• Add lavender to water (you don't need to use the whole package, I used about 3/4 pkg).
• Simmer until you have a heavy syrup (approx reduced by half).
• Remove lavender buds (place buds on a plate to cool and crystallize for use as decoration if desired). You now have the lavender syrup used in later steps.
• To make filling, soften the cream cheese in a large mixing bowl (it helps to remove from refrigerator a little beforehand).
• Add sugar 1/2 cup at a time, mixing in well after each addition.
• Mix in sour cream.
• Mix in vanilla and lavender syrup.
• Whisk eggs and yolks in a small bowl.
• Add egg mixture to batter and mix in until just mixed.
• Fold in whipped cream taking care not to over mix.
• Pour into cooled crust.
• Bake at 450 degrees for 8-10 minutes.
• Reduce heat to 225 degrees and bake for 1 hour 15 minutes.
• Turn off heat and open oven door slightly, let cool in oven 30 minutes.
• Remove from oven and let cool on the counter 30 minutes.
• At this point it should be cool enough to run a knife around the outside to make sure it has separated from the pan and remove the springform side.
• Leave on pan bottom and refrigerate for 3 hours.
• To make frosting, mix sour cream and sugar, sweetening to taste.
• Spread on top of chilled cheesecake to make a smooth flat surface, quantity of sweetened sour cream may need to be adjusted depending on amount of shrinkage in the middle.
• To make piping, whisk together lavender syrup and cornstarch in a saucepan.
• Add lemon juice and water.
• Stir over medium heat until mixture thickens.
• Color with food dye to desired shade of purple (or whatever you prefer).
• Let cool before decorating.

LAVENDER CHEESECAKE

Steps:

• Blend all ingredients well.
• Pour in graham cracker crust.
• Bake at 350°F for 40 minutes.
• Cool and refrigerate until ready to serve.
• Garnish with fresh lavender blossoms if desired.