Lavender Honey Cheesecake
Lavender Honey Base
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 1/4 cup of lavender honey
Mix all ingredients in a bowl until well combined. Press into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes. Set aside to cool.
Lavender Filling
- 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese
- 1/2 cup of lavender honey
- 1/4 cup of heavy cream
- 2 tablespoons of culinary lavender flowers
- 3 eggs, room temperature
Preheat oven to 350°F. In a large bowl, beat cream cheese until smooth. Add in honey, heavy cream, and lavender flowers and continue to mix. Add in eggs one at a time, mixing well after each egg. Pour mixture over the cooled crust. Bake for 35-40 minutes or until the center is almost set. Allow to cool completely.
Lemon Curd Topping
- 1/2 cup of freshly squeezed lemon juice
- 1/3 cup of granulated sugar
- 2 large eggs, room temperature
- 6 tablespoons of unsalted butter, cut into small pieces
In a heatproof bowl over a pot of boiling water, whisk together lemon juice, sugar, and eggs until well combined. Add in the butter and continue to whisk until fully melted and combined. Remove from heat and let cool. Pour lemon curd over cheesecake and refrigerate for at least 2 hours before serving. Enjoy!
All rights reserved.