Lavender Cheesecake
Indulge in the delicate elegance of this Lavender Cheesecake, a show-stopping dessert that beautifully blends floral notes with creamy richness. Featuring a buttery graham cracker crust and a luxuriously smooth filling infused with dried culinary lavender and a hint of lemon zest, this recipe is a sensory masterpiece. The lavender pairs harmoniously with vanilla and cream cheese, adding a light, aromatic twist to the classic cheesecake. Finished with optional lavender flower garnishes, it’s perfect for special occasions or an indulgent treat. Easy-to-follow steps ensure professional-quality results, while the long refrigeration makes it ideal for preparing the day before. Impress friends and family with this sophisticated yet approachable dessert!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter
- 2 teaspoons dried culinary lavender
- 450 grams cream cheese
- 150 grams granulated sugar
- 150 milliliters heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 3 eggs
- 1 teaspoon lemon zest
- 1 tablespoon lavender flowers (for garnish, optional)
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan or line the bottom with parchment paper.
In a food processor, combine the graham cracker crumbs and unsalted butter. Pulse until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while you prepare the filling.
In a small saucepan over low heat, combine the heavy cream and dried culinary lavender. Heat until just warmed, then remove from heat and let steep for 10 minutes. Strain out the lavender and let the cream cool to room temperature.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the lavender-infused cream, vanilla extract, flour, and lemon zest to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
Pour the cheesecake batter over the prepared crust in the springform pan.
Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely to room temperature, then refrigerate for at least 4 hours or overnight.
Garnish with lavender flowers (optional) before serving. Slice and enjoy!
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 359 mg | 16% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 28.3 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 129 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
