Honey Lavender Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, sugar, melted butter, chopped dried lavender (if using), and salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup to compact tightly.

Bake the crust for 10 minutes, then remove from oven and set aside to cool while preparing filling. Reduce oven temperature to 300°F (150°C).

Place the room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Beat on low-medium speed until very smooth and free of lumps, about 2–3 minutes, scraping down the bowl frequently.

Add granulated sugar and continue to beat on medium speed until incorporated and texture is silky, about 1–2 minutes.

Warm the honey slightly (20–30 seconds in the microwave) so it pours easily. With the mixer on low, stream in the honey, then add sour cream, heavy cream, vanilla extract, lemon zest, finely ground lavender, and salt. Mix until smooth, scraping the bowl as needed.

Add eggs one at a time, mixing on low speed and just until blended after each addition. Do not overmix; avoid incorporating extra air.

Pour the filling into the cooled crust and tap the pan gently on the counter to release any large air bubbles.

Water Bath (Bain-Marie)

Wrap the outside bottom of the springform pan with a double layer of heavy-duty aluminum foil to prevent water leaks. Place the wrapped pan into a deep roasting pan. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (about 1–1.5 inches).

Bake at 300°F (150°C) for 50–65 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken (center should have about 1 inch of wobble). Avoid overbaking to keep a silky texture.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 45–60 minutes to prevent cracking. Then remove from the water bath and unwrap foil. Run a thin knife around the inside edge of the springform to loosen from the pan and cool to room temperature on a wire rack.

Refrigerate the cheesecake, uncovered, for at least 6 hours or preferably overnight to fully set and develop flavor.

Chill a medium mixing bowl and beaters (or bowl of stand mixer) for 10 minutes in the freezer if possible to help cream whip better.

Combine chilled mascarpone, cold heavy cream, honey, vanilla, and the optional finely ground lavender in the chilled bowl. Whip on medium speed until soft peaks form and mixture is light and spreadable, about 1–2 minutes. Do not overbeat (mascarpone can break if overwhipped). Refrigerate until ready to assemble.

Line a baking sheet with a silicone mat or parchment and lightly oil it. Spread a heatproof silicone or silicone mat on the sheet for easiest release.

In a small saucepan, combine sugar, water, and corn syrup. Stir over medium heat until sugar dissolves. Once dissolved, stop stirring and bring to a boil. Use a candy thermometer and cook without stirring until the mixture reaches hard crack stage (300–310°F / 149–154°C). If you do not have a thermometer, cook until the syrup is very clear and when a small amount dropped into cold water makes hard, brittle threads.

Once at hard crack, remove from heat immediately. Stir in the dried lavender buds and a single drop of gel food coloring if using. Be careful: mixture will steam when adding extras.

Working quickly with heatproof spatula, pour the hot sugar onto the prepared mat. Use the back of a spoon or an offset spatula to spread into a very thin sheet (about 1–2 mm). Alternately, pour and drizzle into artistic shards. Allow to cool and harden completely, about 20–30 minutes.

When cooled, carefully lift and break into decorative shards. Store in an airtight container at room temperature to keep crisp until serving.

If desired, macerate the berries: toss fresh berries with lemon juice and 1 teaspoon of honey; let sit for 10–15 minutes to release juices.

Remove the chilled cheesecake from the springform pan and transfer to a serving plate. If you prefer neat slices, run a hot, clean knife between slices (dip in hot water and wipe dry between cuts).

Spread or pipe generous dollops of honey-whipped mascarpone on top of the cheesecake or serve on the side. Arrange fresh berries on top and around the base. Drizzle with the extra honey.

Insert one or two shards of lavender sugar glass into the cake for height and crunch. Scatter a few edible flowers or extra lavender buds for a final floral touch.

Serve chilled. Leftover cheesecake keeps covered in the refrigerator for up to 4 days; keep sugar glass separate until just before serving to remain crisp.