Lavender Honey Cheesecake Recipe

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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
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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

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Pour filling into frozen pan
Bake 1 hour, middle will be wobbly
Cool 10 – 15 minutes on rack while preparing topping
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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
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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!!

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Comments (25)

  1. Cindy says:

    Way, way too much graham cracker crumbs. Maybe double. You need to define a “pack”. A “pack” here is a box. Mercedes put together an ingredient list defining it but I’m not sure you really read it. There is no way you can fit 27 ounces of graham cracker crumbs in a 9 ” springform pan and have room for the cheesecake.

    1. kate says:

      Sorry for the confusion! We are referring to the packs within the box – usually there are three individually sealed packs in one box – we use two of those for this recipe.

  2. Deb Grsy says:

    Sounds good. Will try to make it

  3. stephanie says:

    thank you so much for the recipe, its so inspiring.
    you said for the filling: Gradually add Lavender Honey 1/3 cup at a time. so how much cups do i have to add?
    same with the top: Whip in 1/4 cup Lavender Honey at a time. how much honey totally?
    Thank you!

    1. kate says:

      It really depends on how sweet you like it – I recommend tasting after 2/3. I usually use 1 cup at home.

  4. Mercedes Herrera-Mishler says:

    I put together an ingredients list. Would you check it to make sure I got it correct? The one thing I don’t have clear is how much, more or less, Lavender Honey to put on the filling. How much lavender honey should I buy?
    Crust
    2 boxes of 13.5oz of graham cracker crumbs
    ¼ cup butter (margarine)
    ½ cup sugar
    Filling
    4 8oz cream cheese bricks, soften
    Lavender honey
    4 eggs
    2 tsp vanilla
    Topping
    2 cups sour cream
    ¼ cup Lavender Honey
    1 tsp vanilla
    I’m planning to make for Father’s Day.
    Thanks, Mercedes

    1. kate says:

      Awesome! It really depends on how sweet you like your cheesecake. I like my sweet so I add (at least) 1 cup of honey to the filling and the topping. You should start tasting after 2/3 of a cup to see if you like the flavor though.

  5. Kelsey Claire Hagen says:

    Also, at the beginning you say “soften 4-8oz cream cheese” and then later you say “4 packs of cream cheese” .. which is it?

    1. kate says:

      4 packs- 8oz each, sorry for the confusion!

    2. Kelsey Claire Hagen says:

      Thanks!! I’m making it right now!!

  6. Kelsey Claire Hagen says:

    Um.. how much is “a container of sour cream”?

    1. kate says:

      An 8oz works but the 16oz is even better!

  7. Marie says:

    a crushed nut crust is always good with cheese cake too.

    1. kate says:

      We have one recipe with a pistachio crust. We need to try pecans too!

  8. Jennifer says:

    What size containers of sour cream?

    1. kate says:

      You can use an 8oz but 16oz is even more to love!

  9. Donata says:

    What size spring form pan?

    1. kate says:

      9″ springform is standard, or you can use four 4″ pans for individual cakes!

  10. MaryAnne says:

    Where can I get lavender honey?

  11. Marte says:

    Butter ONLY for me too. Sounds lovely!

  12. Cindy says:

    Will try – but no trans fats for me! Butter is best.

    1. John Boesen says:

      No gluten either. Plus we would use organic coconut sugar.

      1. kate says:

        You can try making the crust with Gluten Free Cheerios!

    2. Annabella says:

      I agree, only butter for me as well. Otherwise, it looks yummy.

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