Marie's Honey Lavender Cheesecake:
 

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

 

TOPPING

• 1 cup sour cream

• 2 tablespoons powdered sugar

• 1 tablespoon honey

• 1/2 teaspoon vanilla extract

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INSTRUCTIONS 

FOR THE CRUST

• Preheat the oven to 350 degrees.

• Prepare a 9" springform pan with cooking spray.

• In a small bowl combine graham cracker crumbs and melted butter until thoroughly combined.

• Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.

• Bake 12 - 15 minutes until the crumbs are set.

• Let cool on a wire rack.

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FOR THE FILLING

• Preheat oven to 325 degrees.

• In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.

• Add sugar and beat on high for an additional 3 minutes.

• Add vanilla extract, lavender extract, honey and salt and mix until just combined.

• Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.

• Add a few drops of violet food coloring and mix until desired color.

• Add sour cream and mix until combined.

• Add heavy cream and mix until combined.

• Wrap the outside of your springform pan in aluminum foil.

• Pour cream cheese filling into springform pan. Smooth the top with a spatula.

• Place the pan inside a high-sided roasting pan.

• Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.

• Bake for 1 1/2 hours.

• After an hour and a half, turn the oven off and crack the door open 1 inch.

• Leave the cheesecake like this for 1 hour.

• After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).

• Place in the refrigerator for 4 hours.

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FOR THE TOPPING

• In a medium bowl, combine sour cream, honey, vanilla and powdered sugar. Mix until combined.

• Spread mixture over the top of the cooled cheesecake.