Lavender Honey Delight Cheesecake

Ingredients

Lavender & Honey Base

• 1 1/2 cups graham cracker crumbs
• 2 tbsp dried lavender
• 1/4 cup honey
• 1/2 cup melted butter

Champagne & Raspberry Filling

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese (4 containers)
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup sour cream
• 1/4 cup champagne
• 1 tsp vanilla extract
• 1 cup fresh raspberries

Whipped Cream & Cherry Topping

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 jar maraschino cherries, drained

Instructions

Lavender & Honey Base

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine graham cracker crumbs and dried lavender.
3. Add honey and melted butter, mixing until the crumbs are well coated.
4. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
5. Bake for 10 minutes, then remove from the oven and set aside to cool.

Champagne & Raspberry Filling

1. In a large mixing bowl, beat 32 oz (4 containers) of Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Gradually add 1 cup granulated sugar and continue to beat until well incorporated.
3. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream, champagne, and vanilla extract until fully combined.
5. Gently fold in fresh raspberries.
6. Pour the filling over the cooled crust and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until the center is set and the top is lightly golden.
8. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
9. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Whipped Cream & Cherry Topping

1. In a cold mixing bowl, whip 1 cup of heavy whipping cream until soft peaks form.
2. Add powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
3. Spread the whipped cream over the chilled cheesecake.
4. Garnish with maraschino cherries around the edges.

Enjoy Your Lavender Honey Delight Cheesecake!