Lavender Lemon Cheesecake Recipe

There’s something truly magical about the combination of lavender and lemon. The floral notes of lavender paired with the zesty punch of lemon create a harmonious balance that dances on the palate. This Lavender Lemon Cheesecake is the perfect embodiment of that union, bringing a sense of lightness and refreshment that’s ideal for spring gatherings or a relaxing afternoon tea with loved ones. The delicate topping of lavender buds and lemon zest not only makes this cheesecake a visual delight but also beams with fresh and floral flavors. Gather your family around, invoke a bit of countryside charm, and let’s create a memorable dessert that’s as delightful to make as it is to eat.

Recipe Summary:

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes
• Servings: 8
• Skill Level: Intermediate

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup melted butter
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• ¼ cup sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon dried culinary lavender, ground
• ½ teaspoon vanilla extract
• Lavender buds and extra lemon zest for garnish

Instructions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs and ¼ cup of sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan to form a crust. Bake for 8-10 minutes, then allow it to cool.
3. In a large mixing bowl, beat the softened cream cheese with ¾ cup of sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, flour, lemon juice, lemon zest, ground lavender, and vanilla extract until fully combined and smooth.
4. Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
5. Bake the cheesecake in the preheated oven for 50-55 minutes or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps to prevent cracks.
6. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
7. Before serving, garnish with lavender buds and extra lemon zest. Slice and enjoy!

Helpful Tips

• For a smoother texture, ensure that all ingredients are at room temperature before mixing.</ li>
• If you cannot find culinary lavender, use a high-quality lavender extract as a substitute.
• Feel free to adjust the amount of lemon zest and juice to suit your taste preferences.

Storage Instructions

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.

Pairings

This Lavender Lemon Cheesecake pairs beautifully with a cup of Earl Grey tea or a glass of chilled lemon-infused water. For a perfect afternoon tea, serve it with a side of fresh berries or a light cucumber sandwich.

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