Simple Lavender Cheesecake

Why Make This Recipe

A Simple Lavender Cheesecake is a delightful combination of creamy texture and floral flavor. It’s a perfect dessert for special occasions or a cozy night in. The subtle hint of lavender adds a unique twist that makes this cheesecake stand out from traditional flavors. If you want to impress your friends or treat yourself, this cheesecake is an excellent choice.

How to Make Simple Lavender Cheesecake

Ingredients:

1. 1.5 cups Crushed Graham Crackers (Homemade or store-bought)
2. 0.5 cup Unsalted Butter (Melted)
3. 1 pinch Salt
4. 16 ounces Cream Cheese (Softened to room temperature)
5. 1 cup Granulated Sugar
6. 0.25 cup Sour Cream
7. 2 tablespoons Culinary Lavender (Finely ground)
8. 3 large Eggs (At room temperature)
9. 1 tablespoon Lemon Juice
10. 1 cup Water
11. 1 cup Sugar
12. 2 tablespoons Dried Culinary Lavender

Directions:

1. Preheat your oven to 325°F (160°C).
2. Combine the crushed graham crackers, melted butter, and a pinch of salt in a medium bowl. Mix until evenly coated.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow to cool.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Add the granulated sugar gradually, mixing until smooth.
6. Mix in the sour cream until incorporated.
7. Add the ground lavender and lemon juice, mixing until evenly distributed.
8. Add the eggs one at a time, mixing on low speed until just combined.
9. Pour the filling over the cooled crust and smooth the top.
10. Bake for 50-60 minutes until edges are set and center jiggles slightly.
11. Turn off the oven and crack the door open to cool gradually.
12. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
13. Drizzle optional lavender syrup over the cheesecake before serving.
14. Remove from the springform pan, slice, and serve chilled.

How to Serve Simple Lavender Cheesecake

Serve your Simple Lavender Cheesecake chilled. You can add fresh berries or a drizzle of lavender syrup on top for extra flavor. Each slice will need to be carefully plated to showcase its beauty, making it the perfect dessert for any gathering.

How to Store Simple Lavender Cheesecake

To store your cheesecake, cover it tightly with plastic wrap or foil. Keep it in the refrigerator. It is best enjoyed within 3 to 4 days, but it can last up to a week if properly stored.

Tips to Make Simple Lavender Cheesecake

• Ensure that the cream cheese is at room temperature for a smoother texture.
• When baking, avoid opening the oven door too often to maintain an even temperature.
• For a stronger lavender flavor, you can steep dried lavender in warm water and use it in place of plain water in the syrup.

Variation

If you want to change things up, consider adding a fruit topping, like a berry compote or a drizzle of chocolate sauce. You can also experiment with different flavors of extracts, like vanilla or almond.

FAQs

1. Can I use fresh lavender instead of dried?
   Yes, but use it sparingly. Fresh lavender has a stronger flavor, so start with a smaller amount and adjust to your taste.

2. Can I freeze the cheesecake?
   Yes, you can freeze the cheesecake for up to 2 months. Be sure to wrap it well to prevent freezer burn.

3. What if I don’t have a springform pan?
   You can use a regular cake pan, but it may be harder to remove the cheesecake. Line the pan with parchment paper to help with removal.

Simple Lavender Cheesecake

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A delightful combination of creamy texture and floral flavor, this Simple Lavender Cheesecake is perfect for special occasions or a cozy night in.

• Total Time: 80 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 1.5 cups Crushed Graham Crackers
• 0.5 cup Unsalted Butter, melted
• 1 pinch Salt
• 16 ounces Cream Cheese, softened
• 1 cup Granulated Sugar
• 0.25 cup Sour Cream
• 2 tablespoons Culinary Lavender, finely ground
• 3 large Eggs, at room temperature
• 1 tablespoon Lemon Juice
• 1 cup Water
• 1 cup Sugar
• 2 tablespoons Dried Culinary Lavender

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Instructions

1. Preheat your oven to 325°F (160°C).
2. Combine the crushed graham crackers, melted butter, and a pinch of salt in a medium bowl. Mix until evenly coated.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow to cool.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Add the granulated sugar gradually, mixing until smooth.
6. Mix in the sour cream until incorporated.
7. Add the ground lavender and lemon juice, mixing until evenly distributed.
8. Add the eggs one at a time, mixing on low speed until just combined.
9. Pour the filling over the cooled crust and smooth the top.
10. Bake for 50-60 minutes until edges are set and center jiggles slightly.
11. Turn off the oven and crack the door open to cool gradually.
12. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
13. Drizzle optional lavender syrup over the cheesecake before serving. Remove from the springform pan, slice, and serve chilled.

Notes

Serve chilled with fresh berries or lavender syrup. Store tightly covered in the refrigerator for up to a week.

• Author: nevaeh-hall
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 25g
• Sodium: 350mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 95mg