🍋 Beekeeper’s Lemon Lavender Cheesecake 🌿🍯
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
1/4 cup honey (preferably floral honey)
2 large eggs
1/4 cup sour cream
2 tbsp all-purpose flour
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp culinary lavender, finely ground
For the Honey Lemon Glaze:
1/4 cup honey
2 tbsp fresh lemon juice
1/2 tsp vanilla extract
Optional Garnish:
Whipped cream
Lemon zest curls
Lavender buds
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes. Let cool.
Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth.
Add honey and beat until combined.
Mix in eggs, one at a time, followed by sour cream, flour, lemon zest, lemon juice, and ground lavender.
Assemble and Bake:
Pour the filling over the cooled crust. Smooth the top with a spatula.
Place the springform pan on a baking sheet and bake for 45–55 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Prepare the Honey Lemon Glaze:
In a small saucepan, warm honey, lemon juice, and vanilla over low heat until smooth. Set aside to cool slightly.
Chill and Glaze:
Refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, pour the honey lemon glaze over the top and spread evenly.
Garnish and Serve:
Decorate with whipped cream, lemon zest curls, and lavender buds for a stunning presentation.
The delicate notes of honey and lavender paired with zesty lemon make this Beekeeper’s Lemon Lavender Cheesecake a heavenly treat. Perfect for any special occasion! 🍯🍋🌿
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