Description
Dreamy Lavender Cheesecake is a creamy, elegant dessert with delicate floral notes, a buttery graham cracker crust, and a hint of vanilla. This beautiful cheesecake is perfect for spring gatherings, afternoon tea, or whenever you want a homemade dessert that feels extra special.
Ingredients
Scale
- 2 cups (200 g) graham cracker crumbs
- 6 tablespoons (85 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 1 pinch salt
- 24 oz (680 g) full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) heavy cream
- 1–2 teaspoons dried culinary lavender buds
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon fresh lemon zest
- 1/2 cup (75 g) fresh blueberries or raspberries, optional
- Food-safe edible flowers, optional
- A small pinch of culinary lavender buds, optional
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Wrap the outside with heavy-duty aluminum foil.
- Combine the graham cracker crumbs, melted butter, 2 tablespoons of sugar, and salt. Press the mixture firmly into the bottom of the pan.
- Bake the crust for 8–10 minutes, then remove it from the oven and let it cool slightly.
- Warm the heavy cream in a small saucepan until steaming. Remove from the heat, add the culinary lavender, cover, and steep for 10 minutes.
- Strain the cream through a fine-mesh sieve and discard the lavender buds. Let the infused cream cool.
- Beat the softened cream cheese and 1 cup of sugar until smooth and creamy.
- Add the eggs one at a time, mixing on low speed after each addition.
- Blend in the sour cream, vanilla extract, cooled lavender-infused cream, lemon zest, and cornstarch. Mix just until combined.
- Pour the filling over the crust and smooth the top with a spatula.
- Place the springform pan inside a roasting pan. Add hot water until it reaches halfway up the sides of the springform pan, keeping the water below the foil.
- Bake for 55–70 minutes, until the edges are set and the center still jiggles slightly.
- Turn off the oven, crack the door open, and leave the cheesecake inside for 45–60 minutes.
- Remove the cheesecake from the water bath and let it cool to room temperature.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Release the springform ring, decorate with fresh berries or edible flowers if desired, and slice with a warm, clean knife.
- Prep Time: 25
- Category: cookies
- Cuisine: amircain