Name: Lavender Honey Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 4 tablespoons dried lavender flowers, divided -; 1/4 cup boiling water -; 1-1/2 cups crushed shortbread cookies (about 21 cookies) -; 3 tablespoons butter, melted -; 2 packages (8 ounces each) cream cheese, softened -; 3/4 cup honey -; 1-1/4 cups heavy whipping cream -; Lavender sugar and fresh mint leaves, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lavender Honey Cheesecake

1. 4 tablespoons dried lavender flowers, divided -

2. 1/4 cup boiling water -

3. 1-1/2 cups crushed shortbread cookies (about 21 cookies) -

4. 3 tablespoons butter, melted -

5. 2 packages (8 ounces each) cream cheese, softened -

6. 3/4 cup honey -

7. 1-1/4 cups heavy whipping cream -

8. Lavender sugar and fresh mint leaves, optional -

How to cook deliciously - Lavender Honey Cheesecake

1. Stage

In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside.

2. Stage

Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes.

3. Stage

For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust.

4. Stage

Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.