Description
Lavender Cheesecake brings delicate floral notes and creamy richness to your dessert table, perfect for elegant gatherings or quiet moments of sweet indulgence. Delightful layers of smooth cream cheese and subtle lavender create a simple yet sophisticated treat that feels like a gentle hug from Provence.
Ingredients
Scale
Primary Ingredients:
- 4 8-ounce Neufchatel cream cheese
- 4 large eggs
- 1 ¼ cups sugar
- 1 cup Greek yogurt
Supporting Ingredients:
- 1 ¾ cups graham cracker crumbs
- ⅓ cup unsalted butter
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon fresh lavender buds
Flavor Enhancers:
- ¼ cup sugar
- 1 tablespoon Earl Grey tea leaves
- 1 Earl Grey tea bag
- 1 pinch of salt
Instructions
- Preheat your oven to 350°F. Combine 1 ¾ cups graham cracker crumbs, ⅓ cup melted butter, a pinch of salt, and ¼ cup sugar in a mixing bowl.
- Press the crumb mixture firmly into a greased 9-inch springform pan. Bake the crust for exactly 10 minutes, then allow it to cool completely.
- Reduce the oven temperature to 325°F. Grab your electric mixer and beat 4 (8 oz) softened Neufchatel cream cheese until completely smooth.
- Add 1 ¼ cups sugar, 1 cup Greek yogurt, 1 tablespoon vanilla extract, 1 tablespoon finely chopped lavender buds, and 1 tablespoon Earl Grey tea leaves to the cream cheese.
- Mix the ingredients until well combined and creamy. Add 4 large eggs one at a time, gently incorporating each egg before adding the next.
- Pour the filling into the cooled graham cracker crust. Wrap the entire springform pan with two layers of aluminum foil.
- Place the wrapped pan inside a larger roasting pan. Fill the roasting pan with 1 inch of hot water to create a water bath.
- Bake the cheesecake at 325°F for 1 hour and 40 minutes. The center should have a slight jiggle when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, run a knife around the edge and remove the springform ring.
- Optional topping: Warm 2 cups heavy cream and steep 1 Earl Grey tea bag for 10 minutes. Chill the cream, then whip until stiff peaks form.
- Dollop the whipped cream on top of the cheesecake just before serving for an extra touch of elegance.
Notes
- Use food-grade dried lavender from a reliable spice shop to ensure the most authentic flavor without bitterness.
- Bring all ingredients to room temperature before mixing to create a smooth, lump-free cheesecake filling that blends perfectly.
- Wrap the springform pan carefully in foil to prevent water from seeping into the delicate crust during the water bath baking method.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs and maintain the same measurements.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 363 kcal
- Sugar: 27 g
- Sodium: 144 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.4 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 105 mg