Ingredients

1 ½ cups graham cracker crumbs (or digestive biscuits, crushed fine)

2 tablespoons granulated sugar

7 tablespoons unsalted butter, melted

3 cups cream cheese, softened (full-fat, room temperature)

¾ cup honey (plus extra for drizzling)

⅓ cup granulated sugar

1 tablespoon dried culinary lavender (plus extra for garnish)

1 teaspoon vanilla extract

1 teaspoon lemon juice (freshly squeezed)

1 cup heavy cream, cold

Purple gel food coloring (optional)

Extra honey for drizzling

Dried lavender sprigs for garnish

Instructions

Step 1: In a medium bowl, combine the graham cracker crumbs with 2 tablespoons of granulated sugar. Add the melted butter and stir until the mixture resembles damp sand, making sure all crumbs are evenly coated. Press firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup to create an even layer. Refrigerate to set while preparing the filling.

Step 2: Pour the cold heavy cream into a mixing bowl and whip it to stiff peaks using a hand mixer or stand mixer. Set aside.

Step 3: In a large bowl, beat the softened cream cheese, honey, and ⅓ cup granulated sugar until completely smooth and glossy with no lumps.

Step 4: In a small saucepan over low heat, combine the dried lavender, lemon juice, and vanilla extract. Warm gently for 1 to 2 minutes until the lavender releases its flavor. Do not boil. Strain out the lavender buds and discard them. Add the infused liquid to the cream cheese mixture and stir to combine.

Step 5: If desired, add 1 to 2 drops of purple gel food coloring to the cream cheese mixture and mix until a soft lavender color forms.

Step 6: Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold slowly to keep the filling light and airy.

Step 7: Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to remove air pockets and create an even surface.

Step 8: Refrigerate the cheesecake for at least 6 to 8 hours, or preferably overnight, allowing it to fully set and the flavors to develop.

Step 9: Once set, carefully release the cheesecake from the springform pan. Drizzle extra honey on top and garnish with dried lavender sprigs before serving.

Tips & Variations

For a stronger lavender flavor, increase the amount of dried lavender slightly but avoid overpowering the honey’s sweetness.

If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.

Try substituting lemon juice with lime juice for a slightly different citrus note.

Skip the food coloring for a more natural look; the cheesecake will still taste delicious.

FAQs

Can I use fresh lavender instead of dried?

It’s best to use dried culinary lavender because fresh lavender can be too strong and watery in flavor. If using fresh, use much less and proceed with caution.

How do I know when the whipped cream is at stiff peaks?

When you lift the whisk or beaters from the whipped cream, the peaks should stand straight up without folding over. This ensures the filling will be light and fluffy.