HONEY LAVENDER CHEESECAKE #desserts #cake

In the recent years, I have invested a ton of energy in the kitchen. I have made everything from treats to brownie to cakes to fast breads. And so on, I have likely heated it. However, for reasons unknown, I constantly wound up maintaining a strategic distance from cheesecake plans - something about its fickle notoriety threatened me.

At long last, I chose the time had come to confront my gooey feelings of dread. Notably, all my assumptions about cheesecake were absolutely false. in the event that you have the correct formula, it is very simple to make and similarly as scrumptious.

Something about the mix of nectar + lavender truly gives this cheesecake a stunning taste without being excessively overwhelming. I detest when things taste super floraly. This person is decent and light and totally incredible! You will definetly be returning for a subsequent piece!

Also Try Our Recipe : Pumpkin Patch Dirt Cups

INGREDIENTS
CRUST

• 1 3/4 cups graham cracker crumbs
• 4 tablespoons melted butter

FILLING

• 2 pounds cream cheese, room temperature
• 1 1/3 cups sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon lavender extract
• 1 1/2 tablespoons honey
• 1/4 teaspoon salt
• 2/3 cup sour cream
• 2/3 cup heavy whipping cream
• Violet food coloring

TOPPING

• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

DIRECTIONS
for the crust

1. Preheat the oven to 350 degrees.
2. Prepare a 9" springform pan with cooking spray.
3. In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
4. Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
5. Bake 12 - 15 minutes until the crumbs are set.
6. Let cool on a wire rack.

for the filling

1. Preheat oven to 325 degrees.
2. In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
3. Add sugar and beat on high for an additional 3 minutes.
4. Add vanilla extract, lavender extract, honey and salt and mix until just combined.
5. Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
6. Add a few drops of violet food coloring and mix until desired color.
7. Add sour cream and mix until combined.
8. Add heavy cream and mix until combined.
9. Wrap the outside of your springform pan in aluminum foil.
10. Pour cream cheese filling into springform pan. Smooth the top with a spatula.
11. Place the pan inside a high-sided roasting pan.
12. Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
13. Bake for 1 1/2 hours.
14. After an hour and a half, turn the oven off and crack the door open 1 inch.
15. Leave the cheesecake like this for 1 hour.
16. After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
17. Place in the refrigerator for 4 hours.

for the topping

1. In a medium bowl, combine sour cream, honey, vanilla and powdered sugar. Mix until combined.
2. Spread mixture over the top of the cooled cheesecake.

For more detail : bit.ly/2os0sgs

Read More Our Recipe : White Chocolate Snowflake Martini