Description
A floral, honey-sweet cheesecake with a buttery graham base and a silky, cream-cheese filling. This version keeps the same ingredients and bake times but is written fresh so you can follow it easily.
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 4 tablespoons melted butter
Filling
- 2 pounds cream cheese, softened to room temperature
- 1 1/3 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon lavender extract
- 1 1/2 tablespoons honey
- 1/4 teaspoon fine salt
- 2/3 cup sour cream
- 2/3 cup heavy whipping cream
- A few drops violet food coloring (optional)
Topping
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
Instructions
Prepare the crust
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Heat the oven to 350°F (175°C).
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Spray a 9-inch springform pan with nonstick spray.
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Stir the graham cracker crumbs and melted butter in a bowl until the crumbs look evenly moistened.
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Press the crumb mixture firmly across the bottom of the pan and about 1/2-inch up the sides.
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Bake 12–15 minutes, until the crust feels set and slightly darker. Remove and cool on a rack.
Mix the filling
6. Lower the oven to 325°F (160°C).
7. In a stand mixer fitted with the paddle, beat the room-temperature cream cheese until smooth and aerated.
8. Add the sugar and whip on medium-high for about 3 minutes, scraping down the bowl once so everything blends evenly.
9. Mix in the vanilla, lavender extract, honey, and salt until just incorporated.
10. Add the eggs one by one, blending after each addition and scraping the sides so the batter stays uniform.
11. Stir in a few drops of violet food coloring if you want a pale hue.
12. Fold in the sour cream, then the heavy cream, mixing just until the batter is homogeneous. Don’t overbeat — too much air causes cracks.
Assemble and bake in a water bath
13. Tightly wrap the outside of the springform pan with aluminum foil to protect it from water.
14. Pour the filling into the baked crust and smooth the top with an offset spatula.
15. Place the pan inside a large, high-sided roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform.
16. Bake for 1 hour 30 minutes. The edges should be set; the center will have a slight wobble.
17. After baking, turn the oven off and prop the door open about 1 inch. Leave the cheesecake undisturbed in the oven for 1 hour to finish gently.
18. Remove from the oven, take the springform out of the water bath, and let the cake cool to room temperature on a rack.
19. Cover loosely with foil (avoid touching the surface) and chill in the refrigerator for at least 4 hours — overnight is best.
Make the topping and finish
20. In a small bowl, whisk together 1 cup sour cream, powdered sugar, honey, and vanilla until smooth.
21. Spread the topping over the chilled cheesecake. Return to the fridge briefly if the topping needs to set.
Notes
- Important: Allow the cream cheese and eggs to come to room temperature before you start; this helps the filling mix silky-smooth.
- Slice with a hot, clean knife (wipe between cuts) for neat pieces.
- Keep refrigerated up to 4 days, or freeze slices for longer storage. Thaw overnight in the fridge and refresh with a little honey if desired.