Go Back
–+ servings
Lavender Cheesecake

Lavender Cheesecake

This creamy, dreamy Lavender Cheesecake has a light, floral flavor from crushed, dried lavender buds. A thick layer of sweetened sour cream tops it off
4.56 from 25 votes
Print Pin Save
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 12 servings
Calories: 517kcal
Author: Pat Nyswonger

Ingredients

For the Crust:

  • 1/2 box 7 oz. graham cracker crumbs
  • 1/4 cup brown sugar
  • 1 cube 4 oz butter, melted and cooled

For the Lavender Cheesecake:

  • 2 tablespoons lavender buds finely chopped or crushed
  • 4 8 oz packages. cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 eggs room temperature
  • 2 egg yolks room temperature

For the Sour Cream Topping:

  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract

Instructions

For the Crust:

  • Preheat the oven to 350°F
  • Coat the sides of a 9-inch springform pan with a couple tablespoons of butter or use non-stick spray.
  • Combine the graham cracker crumbs and sugar in a large bowl and add the melted butter and toss with a fork until evenly moistened. The mixture should look like damp sand and clump together when squeezed. 
  • Tip the crumbs into the prepared pan and press them evenly up the sides, then spread the remaining crumbs over the bottom. Press down firmly with the flat bottom of a measuring cup or the flat bottom of a glass.
  • Transfer the pan to the hot oven and bake the crust for 10 minutes. Remove and set on a cooling rack while preparing the custard.
  • Once the pan has cooled, set the pan inside a slow-cooker liner or turkey roasting bag, roll the top of the bag down to the edge of the pan so that the top of the cheesecake is not covered. Tie the bag snuggly around the top with a twisty wire. The oven-proof bag will prevent water from seeping into the springform pan. Set the prepared water-proof pan inside a larger, deep-sided pan such as a roasting pan.
  • Arrange the oven rack to the lower-middle position of the oven and reduce the oven heat to 325°F.
  • Chop or grind the dried lavender buds and reserve. (See Notes) 
  • Add the cream cheese and sugar to a mixing bowl, a stand mixer if possible, and beat on medium-low speed for 1 minute until smooth.  Add the cornstarch, salt, sour cream and vanilla. Beat on medium-low speed for another minute until creamy. Stop the motor and scrape down the sides and bottom of the bowl with a spatula.
  • With the mixer speed still on medium-low, beat for another minute while adding the eggs and yolks, one at a time, mixing well between each addition. Do not over mix.
  •  Fold in the chopped lavender buds with a spatula, tasting for flavor. 
  • Pour the custard into the cooled crust, transfer both pans to the oven. Pour hot water into the outside pan until it reaches 2/3 up the springform pan. Bake the cheesecake for 50-55 minutes, then turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour then carefully transfer both pans from the oven and lift the cheesecake from the water bath. Remove the oven bag from around the springform pan.  
  • Let the cheesecake cool for another 30 minutes.

Prepare the Sour Cream topping:

  • Increase the oven temperature to 400°F
  • Combine the sour cream, sugar, and vanilla until the sugar has been dissolved. Spread the sour cream mixture evenly over the top of the cheesecake. Transfer to the oven and bake for 8 minutes. Remove from the oven and cool for 1-2 hours then cover with plastic and refrigerate overnight. (See notes)
  • To remove from the pan, run a thin sharp knife around the inside of the pan, loosen the metal side ring and transfer the cake to a serving plate.  
  • To serve, use a thin sharp knife dipped in hot water then wiped dry, slice into wedges.

Notes

  1. Chop the lavender buds and reserve. Lavender buds tend to be a little chewy but a quick grind in a spice mill or pesto dish breaks them up and distributes the flavor evenly throughout the batter. 
  2. Lavender flavor intensifies slightly with heat. Be sure to taste test when adding the lavender buds but don't overdo it.
  3. When making the graham cracker crust, try adding a teaspoon of the chopped lavender buds.  
  4. All ingredients should be at room temperature. There are a few shortcuts: Cream cheese can be quickly brought to room temperature in the microwave. Set the microwave on 'defrost' setting for 10 to 15 seconds. Eggs, can also be placed in a dish of warm water for 5 minutes. 
  5. Be sure to blend the cream cheese and sugar to a smooth texture.
  6. Add the eggs one at a time, fully incorporating each egg before adding the next. 
  7. Blend the ingredients on slow speed as a high speed will add air into the batter which will cause the cheesecake to puff up during baking and crack during cooling.
  8. Baking the cheesecake in a water bath, (bain-marie), makes a creamy and moist cake as the water bath provides an even heat and keeps the surface of the custard moist.
  9. Do not over bake the cheesecake. A 9-inch cake will cook for 55-60 minutes; the center 2 or 3 inches will be a little giggly but will firm up as it cools.
  10. Cool the cheesecake for several hours before transferring it to the refrigerator. If cooled too fast or in a drafty area the cake may crack. 
  11. I covered my cake with a large inverted dinner plate until ready to remove from the springform pan.
  12. The refrigerated cold cheesecake will slice easily by dipping a sharp knife in hot water and wiping it off before each slice is made.
  13. Enjoy every bite!

Nutrition

Serving: 1 | Calories: 517kcal | Carbohydrates: 32g | Protein: 10g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 204mg | Sodium: 450mg | Fiber: 1g | Sugar: 19g