If any of you have been with me since the start of this blog, you will know that originally all I did on this blog was cheesecake recipes. And while I am happy that I opened it up to all baking recipes, I do miss making cheesecakes. So that brings me to this recipe, a nice Lavender,Honeycomb cheesecake flavored with real honey.
Lavender, Honeycomb Cheesecake: Making The Lavender Honey
This is an incredibly easy process but it takes a little time All you have to do is heat up some honey until it gets to a fluid and thin consistency like water. At that stage, just add in your lavender, turn off the heat and transfer it to an airtight container and let the flavors mingle for 24 hours. After that just strain the lavender out and viola! You have lavender honey.
Heavy Cream in the Lavender Honeycomb Cheesecake
As far as the heavy cream in the cheesecake batter, you can do this in one of 2 ways. You can whip up the heavy cream into whipped cream ahead of time, then make the rest of the batter and fold the 2 together, Or you can pour in the heavy cream as the last step and whip the entire mixture until thick and creamy. It does not matter. Either way is a perfectly acceptable method.
I hope you all try this recipe. I know you will love it. Follow me on snapchat, instagram, facebook and twitter to see what else I am up to. I will see you all in the next one, bye.
Honey Comb and Lavender Cheesecake
A no-bake cheesecake with lavender infused honey and honey comb on top.
Ingredients
Graham Cracker Crust Recipe
- 1 Pack of Graham Crackers
- 1 Tbsp of Granulated Sugar
- 6 Tbsp of Unsalted Butter
No Bake Cheesecake
- 1 1/2 Blocks of Cream Cheese (12 oz)
- 1/2 Cup of Lavender Honey
- 1/4 of a Cup of Granulated Sugar
- 1/4 of a Cup of Sour Cream
- 1 Cup of Heavy Cream
Lavender Honey
- 1/4 cup of honey
- 3/4 Tsp of Lavender
Instructions
Lavender Honey
- Place 1/4 of a cup of honey in a small sauce pot. Warm on low heat until the honey becomes a fluid, thin consistancy.
- Stir in the lavender pedas and turn off the heat.
- Transfer to an airtight container and let sit at room temperture overnight.
- Heat the mixture back up until it become thin and fluid again.
- Pass the mixture through a small sieve to take out the pedals.
Crust
- Prepare a 6 inch springform pan by laying the bottem with a parchment paper circle and lining the sides with more parchment paper.
- Crush the graham crackers either by putting them in a food processor or putting them in a zip lock freezer bag and crushing them with a rolling pin.
- Add the butter little by little until the texture of the mixture resemble wet sand.
- Add the sugar to taste if your graham crackers are not already sweet enough.
- Press the crust mixture into a 6 inch springform pan making sure that the mixture is in an even layer and reaches the edges of the pan and half way up the sides.
- Preheat the oven to 350 degrees and bake for 10 minutes or until golden brown.
- Set the crust aside to cool and then stick it in the freezer for an hour.
Lavender Honey Comb Cheesecake Batter
- In the bowl of a stand mixer fitted with a whisk attachment or hand mixer, whip up the heavy cream to stiff peaks. Set aside.
- Beat the cream cheese until smooth. Scrape down the sides and the bottom of the bowl.
- Add the sugar and honey andbeat until smooth. Scrape down the bottom and the sides of the bowl and beat until smooth once more.
- Add the sour cream, beat until smooth, scrape down the bottom and the sides of the bowl and beat again until smooth.
- Using a rubber spatula, fold in this mixture to the whipped cream mixture.
- Pour this mixture into a prepared pan and refrigerate for 2 hours or up to overnight.
Decoration
- Take the cheesecake out of the fridge and take off the sides of the pan.
- Place the honey comb in the center.
- Sprinkle the lavender pedals along the edges.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.