Lavender Honey Cheesecake

Ingredients

• Graham cracker crumbs (1 1/2 cups)
• Unsalted butter (1/2 cup, melted)
• Cream cheese (24 ounces, softened)
• Granulated sugar (3/4 cup)
• Lavender honey (1/2 cup)
• Lavender extract (1 teaspoon)
• Sour cream (1 cup)
• Eggs (4 large)
• Dried lavender buds (1 tablespoon)
• All-purpose flour (2 tablespoons)

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring there are no lumps.
4. Add the lavender honey and lavender extract to the cream cheese mixture, and mix until fully incorporated.
5. Add the eggs one at a time to the mixture, beating well after each addition to ensure a smooth batter.
6. Mix in the sour cream and flour until well combined, creating a rich and velvety texture.
7. Gently fold in the dried lavender buds, distributing them evenly throughout the batter.
8. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
9. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden. The center may still have a slight jiggle but will firm up as it cools.
10. Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating.
11. Refrigerate for at least 4 hours or overnight for the best flavor and texture.
12. Before serving, garnish with additional lavender buds or a drizzle of lavender honey for an extra touch of elegance.