Lemon Lavender Cheesecake Recipe
Indulge in our exquisite Lemon Lavender Cheesecake, a harmonious blend of creamy, velvety cheesecake infused with zesty lemon and delicate hints of aromatic lavender. Each slice is a refreshing escape, set atop a buttery graham cracker crust and finished with a velvety lavender-infused glaze. Perfectly balanced between sweet and tart, this dessert is a delightful treat that will transport your taste buds to a sun-kissed garden in full bloom.
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Ingredients
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Cheesecake Filling
Method
Preparation
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, sour cream, eggs, lemon juice, lemon zest, dried lavender, and vanilla extract, mixing until fully combined and smooth.
Combine and pour
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake the cheesecake
Bake in the oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for an hour.
Chill and serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. Once chilled, release the springform pan and slice to serve.