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Lemon Lavender Cheesecake

Delightful Lemon Lavender Cheesecake for Summer Celebrations

This Lemon Lavender Cheesecake combines vibrant citrus flavor with delicate floral notes, making it a refreshing summer dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 6 hours
Total Time 7 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 pack Honey Graham Crackers Or any light-colored cookies.
  • 1/2 cup Butter Melted.
For the Cheesecake Filling
  • 16 oz Cream Cheese Must be softened.
  • 3/4 cup Granulated Sugar Avoid liquid sweeteners.
  • 2 tbsp Dried Lavender Buds Use food-grade, organic.
  • 2 whole Lemons For zest and juice.
  • 2 whole Eggs At room temperature.
  • 2 yolks Egg Yolks At room temperature.
  • 1 tsp Vanilla Extract Lavender vanilla adds extra flavor.
  • 1/4 tsp Salt Reduce if using salted butter.
For the Lemon Curd Topping
  • 1/2 cup Lemon Juice Extracted from fresh lemons.
  • 2 tbsp Butter Incorporated at the end.

Equipment

  • food processor
  • springform pan
  • Double boiler

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (176°C). In a food processor, pulse honey graham crackers until they form fine crumbs. Mix with melted butter until fully combined. Press mixture into springform pan. Bake for 10 minutes, then cool.
  2. In the food processor, combine dried lavender buds and lemon zest. Pulse until finely mixed to create lavender lemon sugar. Set aside.
  3. In a mixing bowl, beat softened cream cheese and lavender lemon sugar until smooth. Add eggs one at a time. Pour filling over cooled crust and smooth the top.
  4. Bake for 45-50 minutes until set around edges with a slight wobble in the center. Turn off oven, crack the door, and cool inside for 1 hour.
  5. Transfer cheesecake to refrigerator. Chill for at least 6 hours, preferably overnight.
  6. In a double boiler, whisk fresh lemon juice, egg yolks, lavender lemon sugar, and salt until thickened (about 10 minutes). Remove from heat, whisk in butter.
  7. Pour lemon curd over chilled cheesecake, allowing it to set for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 200mgPotassium: 150mgSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 1mg

Notes

For best flavor, use room temperature ingredients and avoid overbaking. Store airtight in the fridge for up to 3 days or freeze for longer storage.

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