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Simple Lavender Cheesecake

A unique dessert that beautifully captures the essence of spring with its delicate floral notes and creamy texture.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Elegant
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer

Ingredients

Crust

  • 1.5 cups Crushed Graham Crackers Homemade or store-bought
  • 0.5 cup Unsalted Butter Melted
  • 1 pinch Salt

Filling

  • 16 ounces Cream Cheese Softened to room temperature
  • 1 cup Granulated Sugar
  • 0.25 cup Sour Cream
  • 2 tablespoons Culinary Lavender Finely ground
  • 3 large Eggs At room temperature
  • 1 tablespoon Lemon Juice

Lavender Syrup (optional)

  • 1 cup Water
  • 1 cup Sugar
  • 2 tablespoons Dried Culinary Lavender

Instructions

  • Preheat your oven to 325°F (160°C).
  • Combine the crushed graham crackers, melted butter, and a pinch of salt in a medium bowl. Mix until evenly coated.
  • Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow to cool.
  • In a large mixing bowl, beat the cream cheese until smooth.
  • Add the granulated sugar gradually, mixing until smooth.
  • Mix in the sour cream until incorporated.
  • Add the ground lavender and lemon juice, mixing until evenly distributed.
  • Add the eggs one at a time, mixing on low speed until just combined.
  • Pour the filling over the cooled crust and smooth the top.
  • Bake for 50-60 minutes until edges are set and center jiggles slightly.
  • Turn off the oven and crack the door open to cool gradually.
  • Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Drizzle optional lavender syrup over the cheesecake before serving.
  • Remove from the springform pan, slice, and serve chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days.