Lavender Honey Cheesecake - Vegetarian
The Lavender Honey Cheesecake is a luxurious twist on the classic dessert, infused with the delicate aroma of lavender and the natural sweetness of honey. Each slice reveals a velvety and creamy texture, harmoniously balanced with a subtle floral note, making every bite a delightful experience. The golden graham cracker crust adds a perfect crunch, complementing the smoothness of the cheesecake.
Ingrédients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 (8 (8 oz) packages cream cheese, softened
- 1 cup honey
- 4 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon dried lavender flowers
- 1 cup heavy cream
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In another bowl, beat the softened cream cheese and honey until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream, vanilla extract, and dried lavender flowers until well combined.
- Pour the filling over the crust in the springform pan and spread it evenly.
- Bake in the preheated oven for about 60-70 minutes, or until the center is set and the edges are lightly browned.
- Turn off the oven and allow the cheesecake to cool inside the oven with the door ajar for about 1 hour, then remove and cool completely at room temperature.
- While the cheesecake is cooling, whip the heavy cream with the lemon zest until stiff peaks form.
- Spread the whipped cream over the cooled cheesecake before serving.
Nutrition
Serving: 100gCalories: 450kcalCarbohydrates: 38gProtéines: 8gFat: 31gSucre: 30g
Tried this recipe?Let us know how it was!