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Honey Lavender Cheesecake with Violet Food Coloring and Honey Sour Cream Topping Recipe

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This Honey Lavender Cheesecake combines the delicate floral notes of lavender with the natural sweetness of honey for a unique and elegant dessert. Featuring a buttery graham cracker crust and a creamy, smooth filling tinted with violet food coloring, this cheesecake is baked in a water bath to achieve perfect texture and finished with a luscious honey-scented sour cream topping. Ideal for special occasions or a sophisticated treat, this recipe offers a luxurious blend of flavors and a stunning presentation.

Ingredients

Crust

  • 1 3/4 cups graham cracker crumbs
  • 4 tablespoons melted butter

Filling

  • 2 pounds cream cheese, room temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon lavender extract
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  • Violet food coloring (a few drops)

Topping

  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the crust: Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform pan with cooking spray. In a small bowl, combine the graham cracker crumbs and melted butter until the mixture is thoroughly combined. Press the crumb mixture firmly into the bottom and about half an inch up the sides of the springform pan. Bake for 12 to 15 minutes until the crumbs are set. Remove from oven and let the crust cool completely on a wire rack.
  2. Make the filling: Preheat the oven to 325 degrees Fahrenheit. Using a stand mixer fitted with a paddle attachment, beat the cream cheese until light and fluffy. Add sugar and beat on high speed for 3 more minutes. Mix in vanilla extract, lavender extract, honey, and salt until just combined. Add eggs one at a time, mixing well and scraping down the bowl after each addition. Add a few drops of violet food coloring and mix until the filling reaches the desired color. Blend in sour cream, then heavy whipping cream until fully combined.
  3. Prepare for baking: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Pour the cream cheese filling into the crust-lined springform pan and smooth the top with a spatula. Place the springform pan inside a high-sided roasting pan. Fill the roasting pan with hot water until it reaches halfway up the side of the springform pan, creating a water bath.
  4. Bake the cheesecake: Bake the cheesecake for 1 hour and 30 minutes at 325 degrees Fahrenheit. After baking, turn off the oven and crack the door open about one inch. Leave the cheesecake in the oven for an additional hour to cool gradually.
  5. Cool and chill: Remove the cheesecake from the oven and set it on the counter to come to room temperature. Once cooled, loosely cover the top of the cheesecake with aluminum foil—ensuring that the foil does not touch the cheesecake—and refrigerate for at least 4 hours or overnight for best results before serving.

Notes

  • Using a water bath ensures even baking and helps prevent cracks on the cheesecake surface.
  • Make sure all cream cheese is at room temperature before mixing to achieve a smooth filling.
  • Adding violet food coloring is optional and can be adjusted based on your preferred shade.
  • Wrap the pan in foil tightly to avoid water leaks into the batter during baking.
  • Chilling the cheesecake for several hours enhances firmness and flavor development.
  • For the topping, you can mix the sour cream, powdered sugar, honey, and vanilla extract and spread over the chilled cheesecake before serving.

Find it online: https://cozyplatter.com/honey-lavender-cheesecake-with-violet-food-coloring-and-honey-sour-cream-topping-recipe/