Print

Creamy Lavender Honey Cheesecake Recipe Easy Homemade Dessert with Buttery Shortbread Crust

creamy lavender honey cheesecake - featured image
Print Recipe

A smooth and floral cheesecake infused with lavender honey, featuring a tender, buttery shortbread crust. This easy homemade dessert balances sweet and floral notes for a comforting treat.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour (or gluten-free blend for a GF option)
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp fine sea salt
  • 3/4 cup (170g) unsalted butter, cold and diced
  • 1 tsp pure vanilla extract
  • 24 oz (680g) cream cheese, softened (room temperature)
  • 3/4 cup (240g) honey, preferably mild-flavored like clover or wildflower
  • 1 tbsp dried culinary lavender buds (food-grade)
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup (60ml) heavy cream (or coconut cream for dairy-free)
  • 2 tbsp all-purpose flour (or cornstarch for gluten-free)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease the 9-inch springform pan and line the bottom with parchment paper.
  2. Make the shortbread crust: In a large bowl, whisk together flour, sugar, and salt. Add cold diced butter and vanilla extract. Work the butter into the dry ingredients until mixture resembles coarse crumbs.
  3. Press the crumb mixture evenly into the bottom of the springform pan, about 1/3 inch thick. Bake for 15 minutes or until edges turn light golden brown. Let cool.
  4. Prepare the lavender honey infusion: Warm honey gently in a small saucepan over low heat (about 100°F). Add dried lavender buds and steep for 10 minutes, stirring occasionally. Strain to remove buds and let honey cool slightly.
  5. Make the filling: Beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Slowly add lavender-infused honey and mix well.
  6. Add eggs one at a time, beating well after each. Stir in vanilla extract and heavy cream. Sift in flour and gently fold until just combined.
  7. Pour filling over cooled shortbread crust and smooth the top with a spatula.
  8. Bake for 50–60 minutes until edges are set but center has a slight jiggle. Avoid overbaking.
  9. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  10. Remove from oven and chill in refrigerator for at least 4 hours or overnight.
  11. Before serving, run a knife around pan edges to loosen cheesecake and release springform sides. Optionally drizzle with extra honey or garnish with edible lavender flowers.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Steep lavender in warm honey to avoid bitterness. Avoid overmixing after adding flour to prevent cracks. Cool cheesecake gradually in oven with door ajar to prevent cracking. Use a springform pan for easy removal. If cracks appear, cover with whipped cream or honey glaze.

Nutrition

Keywords: cheesecake, lavender, honey, shortbread crust, creamy dessert, homemade dessert, floral dessert, easy cheesecake, gluten-free option, dairy-free option

Find it online: https://tempotaste.com/creamy-lavender-honey-cheesecake-recipe-easy-homemade-dessert-with-buttery-shortbread-crust/