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Lavender Honey Cheesecake Recipe

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4.1 from 6 reviews

This Lavender Honey Cheesecake combines a crisp digestive biscuit base with a delicate and fragrant lavender-infused honey cream cheese filling. Creamy and subtly floral, it’s a perfect no-bake dessert to impress your guests or enjoy on a cozy afternoon.

  • Total Time: 3 hours 25 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 12 oz (375g) Digestive biscuits
  • 1/2 cup (115g) unsalted butter

Lavender Honey Mixture

  • 9.5 oz (270g) lavender honey
  • 4 1/2 Tablespoons fresh or dry lavender flowers
  • 4 1/2 Tablespoons water
  • 10 drops natural lavender extract (optional)

Filling

  • 13 oz (375g) cream cheese
  • 1.9 cup (40.5 cl) cream

Instructions

  1. Prepare the crust: Crush the digestive biscuits finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Melt the unsalted butter until liquid and mix thoroughly with the crushed biscuits. Press this mixture evenly into the bottom of a 26 cm (10 inch) springform pan equipped with removable edges, creating a firm base.
  2. Infuse the lavender honey: In a small saucepan, bring the water and 1 tablespoon of the lavender honey to a boil. Remove from heat and add the lavender flowers. Allow the mixture to steep for about 15 minutes to extract the floral flavor. Strain out the lavender flowers carefully and retain the infused liquid. Stir in 10 drops of natural lavender extract if using, to enhance the lavender aroma.
  3. Prepare the filling: In a mixing bowl, combine the remaining lavender honey with the cream cheese, stirring until smooth. Gradually fold the lavender-infused liquid into this mixture, blending gently. Separately, whip the cream to soft peaks. Carefully fold the whipped cream into the cream cheese mixture to maintain a light and airy texture.
  4. Assemble and chill: Pour the creamy lavender honey filling over the prepared biscuit base in the springform pan, spreading it evenly. Cover and refrigerate the cheesecake for at least 3 hours, until set. For longer storage or a firmer texture, you may also freeze the cheesecake.

Notes

  • Use room temperature cream cheese for easier mixing and a smoother texture.
  • Fresh lavender flowers can be substituted with dried; ensure they are culinary grade to avoid bitterness.
  • If you don’t have lavender extract, simply omit it – the steeped lavender honey infusion provides ample flavor.
  • Chilling overnight yields the best texture and flavor melding.
  • To serve, run a knife around the edge before releasing the springform to get clean slices.
  • This cheesecake is a no-bake recipe, making it perfect for warm days.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French-inspired
  • Diet: Vegetarian

Find it online: https://dishiary.com/lavender-honey-cheesecake-recipe/