Ingredients
Scale
- 12 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup honey, high-quality
- 2 teaspoons culinary lavender, food-grade
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 cup graham cracker crumbs, finely crushed
- 1/4 cup unsalted butter, melted and slightly cooled
- Zest of 1 lemon
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine 1 cup of graham cracker crumbs with 1/4 cup of melted unsalted butter. Mix until evenly moistened.
- Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Bake in your preheated oven for about 10 minutes until lightly golden.
- While your crust cools, grab another bowl and blend together 12 ounces of softened cream cheese and 3/4 cup sugar until smooth and creamy.
- Add in 1/4 cup honey, 2 teaspoons culinary lavender, and 1 teaspoon vanilla extract.
- Beat until well combined.
- Incorporate three large eggs one at a time into your cream cheese mixture.
- Mix on low speed just until combined.
- Gently fold in the zest of one lemon into your filling mixture.
- Pour this luscious mixture over your baked crust in the springform pan.
- Bake in your oven for about 45-50 minutes or until set but still slightly jiggly in the center.
- Once done baking, turn off the oven and crack open its door slightly—let it cool inside for an hour.
- Afterward, refrigerate it for at least four hours or overnight before serving.
Notes
Store leftovers in an airtight container.
Enjoy chilled, no reheating necessary.
Serve with fresh berries garnish.
Use culinary lavender for best flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg