HONEY LAVENDER CHEESECAKE

Honey lavender cheesecake with a graham cracker crust. Finally, I decided it was time to face my cheesy fears. As it turns out, all my preconceived notions about cheesecake were totally false. if you have the right recipe, it is actually quite easy to make and equally as delicious.

HONEY LAVENDER CHEESECAKE

INGREDIENTS
CRUST
  1. 1 3/4 cups graham cracker crumbs
  2. 4 tablespoons melted butter

FILLING
  1. 2 pounds cream cheese, room temperature
  2. 1 1/3 cups sugar
  3. 4 eggs
  4. 1 tablespoon vanilla extract
  5. 1/2 teaspoon lavender extract
  6. 1 1/2 tablespoons honey
  7. 1/4 teaspoon salt
  8. 2/3 cup sour cream
  9. 2/3 cup heavy whipping cream
  10. Violet food coloring

TOPPING
  1. 1 cup sour cream
  2. 2 tablespoons powdered sugar
  3. 1 tablespoon honey
  4. 1/2 teaspoon vanilla extract

DIRECTIONS
for the crust
  • Preheat the oven to 350 degrees.
  • Prepare a 9" springform pan with cooking spray.
  • In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
  • Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
  • Bake 12 - 15 minutes until the crumbs are set.
  • Let cool on a wire rack.
for the filling
  • Preheat oven to 325 degrees.
  • In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
  • Add sugar and beat on high for an additional 3 minutes.
  • Add vanilla extract, lavender extract, honey and salt and mix until just combined.
  • Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  • Add a few drops of violet food coloring and mix until desired color.
  • Add sour cream and mix until combined.
  • Add heavy cream and mix until combined.
  • Wrap the outside of your springform pan in aluminum foil.
  • Pour cream cheese filling into springform pan. Smooth the top with a spatula.
  • Place the pan inside a high-sided roasting pan.
  • Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
  • Bake for 1 1/2 hours.
  • After an hour and a half, turn the oven off and crack the door open 1 inch.
  • Leave the cheesecake like this for 1 hour.
  • After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
  • Place in the refrigerator for 4 hours.