Lavender Honey Cheesecake Recipe

dsc_9341-3


This Lavender Honey Cheesecake Recipe is the single greatest cheesecake recipe of all time.  The process is not difficult but not to bee rushed: this dessert is so rich and creamy it's worth the precision.  Open a bottle of wine, set your favorite playlist, and pay attention to every detail.  Don't skimp on ingredients, the better each ingredient is - the better this cheesecake will bee (read: no fat-free ingredients).  


Baking with honey is my new normal but there are some things I still (reluctantly) use sugar for.  The crust of this Lavender Honey Cheesecake is one of them.  Using honey is the crust is still delicious, but the honey will caramelize creating a candy crust. I prefer a crumbly crust so I still use sugar for that specifically.  Remember you can always substitute any honey you prefer as well.


Prep:
Spray springform pan with Pam

Preheat oven to 325
Make space in Freezer
Soften 4 - 8oz cream cheese


Crust:
Melt 1/4 cup butter and 1/2 cup sugar
Mix until dissolved, add a dash of cinnamon
Add graham cracker crumbs gradually until mixed (2 packs)
Fairly loose and crumbly - pat crust into pan
Pour into center, and pat 3/4 way up the sides
Store in freezer
dsc_9144
Filling:
In Large Mixing Bowl - Medium Speed
Add softened cream cheese - one at a time - 4 packs
Do not over-beat, runny filling may drip out of pan
Gradually add Lavender Honey 1/3 cup at a time
Taste after 1 cup, sweeten to taste
Beat in eggs one at a time - 4 total
Add vanilla - 2 Tsp

dsc_9088


Pour filling into frozen pan
Bake 1 hour, middle will be wobbly
Cool 10 - 15 minutes on rack while preparing topping
dsc_9124
Sour Cream Topping:
Whip 1 container sour cream at high speed
Until increases 1/3 in size
Whip in 1/4 cup Lavender Honey at a time
Taste, may add more
Blend in tsp vanilla


Pour Carefully onto hot cake
Bake another 9 - 10 minutes
Cake will be Jiggly

Cool on wire rack until room temp - 45 minutes
Cover tightly with foil and freeze

Freeze overnight
dsc_9310
To serve:
Remove from freezer, remove from form pan, let stand at room temp for one hour

Use sharp knife or thin wire to cut

Bon Appetite!!

 dsc_9402