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Honey Lavender Cheesecake: 2 Magical Tips

Honey Lavender Cheesecake
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A creamy no-bake Honey Lavender Cheesecake, perfect for a refreshing spring or summer dessert. This easy recipe features a graham cracker crust and a smooth filling infused with delicate floral notes.

Ingredients

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  • For the Crust:
  • 1 ½ cups crushed graham crackers
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar
  • For the Cheesecake Filling:
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened
  • ½ cup honey
  • 1 tablespoon dried culinary lavender
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Few drops purple gel food coloring (optional)

Instructions

  1. Prepare the crust: Blend crushed graham crackers, melted butter, and sugar. Press into a 9-inch springform pan and refrigerate for at least 20 minutes.
  2. Whip the cream: In a chilled bowl, whip heavy cream until stiff peaks form. Set aside.
  3. Make the cream cheese mixture: Beat softened cream cheese, honey, and sugar until smooth.
  4. Infuse the lavender: Gently warm lavender, lemon juice, and vanilla in a saucepan over low heat for 5 minutes. Strain and add to the cream cheese mixture.
  5. Combine mixtures: Gently fold the whipped cream into the cream cheese mixture in three parts.
  6. Fill the crust: Pour the filling over the chilled crust and smooth the top.
  7. Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
  8. Serve: Remove from the springform pan, drizzle with honey, and garnish with dried lavender buds before serving.

Notes

  • Ensure cream cheese is at room temperature for a smooth filling.
  • For best texture, refrigerate the cheesecake overnight.
  • Use only culinary-grade lavender for flavor and safety.

Nutrition

Find it online: https://sarecipe.com/honey-lavender-cheesecake/