Description
This delicate Lavender Honey Cheesecake combines a buttery digestive biscuit crust with a smooth, creamy filling infused with fragrant lavender and sweet honey. Perfectly chilled and lightly floral, it's an elegant dessert that’s easy to prepare and sure to impress at any gathering.
Ingredients
Crust
- 12 oz (375g) digestive biscuits
- 1/2 cup (115g) unsalted butter, melted
Lavender Infusion
- 4 1/2 tablespoons fresh or dry lavender flowers
- 4 1/2 tablespoons water
- 1 tablespoon lavender honey (from the 9.5 oz total), plus 8.5 oz (255g) remaining lavender honey
- 10 drops natural lavender extract (optional)
Filling
- 13 oz (375g) cream cheese
- 1.9 cups (40.5 cl) heavy cream
Instructions
- Prepare the crust: Crush the digestive biscuits finely until you achieve a crumbly texture. Melt the unsalted butter and combine it thoroughly with the biscuit crumbs. Press the mixture evenly into the bottom of a 26 cm springform pan with removable edges to form the base crust.
- Make the lavender infusion: Bring 4 1/2 tablespoons of water together with 1 tablespoon of lavender honey to a boil. Add the fresh or dry lavender flowers and allow them to steep for about 15 minutes to release their floral aroma. Strain the flowers out, reserving the infused liquid. If using, add 10 drops of natural lavender extract to the liquid for enhanced fragrance.
- Combine filling ingredients: In a mixing bowl, blend the remaining 8.5 oz (255g) of lavender honey with the cream cheese until smooth and creamy. Stir in the lavender-infused liquid gently to incorporate the flavor evenly.
- Whip the cream and assemble: Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese and honey mixture, being careful to keep the texture light and airy.
- Chill the cheesecake: Spread the lavender honey cream mixture evenly over the prepared biscuit crust in the springform pan. Cover and refrigerate for at least 3 hours until set and firm. For longer storage or a firmer texture, you may freeze the cheesecake.
Notes
- For best results, use fresh or dried culinary-grade lavender specifically meant for cooking.
- If you prefer a stronger lavender flavor, increase the amount of lavender extract or steep the flowers longer.
- This cheesecake is best served chilled and removed carefully from the springform pan to maintain its shape.
- To freeze, wrap the cheesecake tightly in plastic wrap and foil; thaw in the refrigerator before serving.
- Digestive biscuits can be substituted with graham crackers if unavailable.
