Cheesecake with a Lavender Twist

Graham Cracker Base

• 2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Plain Filling

• 24oz containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp lemon zest

Lavender Topping

• 1/4 cup lavender buds, lightly packed
• 1/4 cup honey
• 1/4 cup water

Instructions

1. Preheat the oven to 325°F (163°C).
2. Make the crust: In a bowl, mix together the Graham cracker crumbs and sugar. Add in the melted butter and stir until evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set aside.
3. Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar and beat until creamy. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest. Pour the filling into the prepared crust.
4. Bake for about 1 hour, or until the cheesecake is set and the outer edges are lightly golden.
5. Take the cheesecake out of the oven and let it cool to room temperature before refrigerating it for at least 2 hours.
6. Make the topping: In a saucepan over medium heat, combine the lavender buds, honey, and water. Stir until the mixture comes to a simmer. Reduce the heat to low and let the mixture simmer for 10 minutes. Remove from heat and let cool for 15 minutes. Strain the mixture and pour over the cooled cheesecake.
7. Refrigerate the cheesecake again for at least 1 hour, or until the topping is set. Once set, remove the cheesecake from the pan and serve chilled.