Description
This Simple Lavender Cheesecake features a delicate floral twist with culinary lavender infused in a smooth cream cheese filling atop a buttery graham cracker crust. Perfectly baked to achieve a creamy texture with a slight jiggle in the center, this dessert is elegantly finished with an optional lavender syrup for added flavor and presentation. Ideal for special occasions or a sophisticated treat, it yields 8 generous servings.
Ingredients
Scale
For the Crust
- 1.5 cups Crushed Graham Crackers (Homemade or store-bought)
- 0.5 cup Unsalted Butter (Melted)
- 1 pinch Salt
For the Filling
- 16 ounces Cream Cheese (Softened to room temperature)
- 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
For the Lavender Syrup (Optional)
- 1 cup Water
- 1 cup Sugar
- 2 tablespoons Dried Culinary Lavender
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and cheesecake.
- Prepare Crust Mixture: In a medium bowl, combine the crushed graham crackers, melted unsalted butter, and a pinch of salt. Mix thoroughly until the crumbs are evenly coated with butter.
- Bake Crust: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan forming an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool completely.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, eliminating all lumps.
- Add Sugar: Gradually add the granulated sugar to the cream cheese while continuing to beat, ensuring a smooth, well-incorporated mixture.
- Incorporate Sour Cream: Mix the sour cream into the cream cheese mixture until fully blended.
- Add Lavender and Lemon Juice: Stir in the finely ground culinary lavender and lemon juice, evenly distributing throughout the mixture for floral flavor and bright acidity.
- Add Eggs: Add the eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing and maintain a creamy texture.
- Pour Filling: Pour the cheesecake filling over the cooled crust, spreading and smoothing the top evenly.
- Bake Cheesecake: Bake in the oven for 50 to 60 minutes. The edges should be set while the center still jiggles slightly when gently shaken – this ensures a creamy consistency once cooled.
- Cool Gradually: After baking, turn off the oven and crack the door open to allow the cheesecake to cool gradually, which helps prevent cracking.
- Refrigerate: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Prepare Lavender Syrup (Optional): While the cheesecake chills, combine water, sugar, and dried culinary lavender in a small saucepan. Bring to a boil, then reduce heat and simmer until the sugar dissolves and syrup thickens slightly. Strain out lavender buds and let syrup cool.
- Serve: Remove the cheesecake from the springform pan, drizzle with the optional lavender syrup for extra flavor and aroma, slice, and serve chilled.
Notes
- Ensure cream cheese and eggs are at room temperature to achieve a smooth batter and prevent lumps.
- Finely grind culinary lavender thoroughly to avoid a gritty texture in the cheesecake filling.
- Do not overmix eggs into the batter to maintain a creamy texture and avoid cracks.
- Gradual cooling in the oven helps prevent the cheesecake from cracking.
- Lavender syrup is optional but adds a lovely floral sweetness that complements the cheesecake.
- Use a water bath or place a pan of water in the oven to minimize cracking, though not required for this recipe.
- Allow the cheesecake to chill sufficiently for best texture and flavor development.
