Honey Lavender Cheesecake

Dessert stand with delicious sliced cheesecake on table



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


    • 2 pounds cream cheese, room temperature
    • 1 1/3 cups sugar
    • 4 eggs
    • 1 tablespoon vanilla extract
    • 1 1/4 tablespoons  L’Abeille Occitane Lavender Honey 8.8 oz
    • 1/4 teaspoon salt
    • 2/3 cup sour cream
    • 2/3 cup heavy whipping cream



  1. For the crust

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

    For the filling

    • Preheat oven to 325 degrees.
    • In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
    • Add sugar and beat on high for an additional 3 minutes.
    • Add vanilla extract,  honey and salt and mix until just combined.
    • Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
    • Add a few drops of violet food coloring and mix until desired color.
    • Add sour cream and mix until combined.
    • Add heavy cream and mix until combined.
    • Wrap the outside of your springform pan in aluminum foil.
    • Pour cream cheese filling into springform pan. Smooth the top with a spatula.
    • Place the pan inside a high-sided roasting pan.
    • Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
    • Bake for 1 1/2 hours.
    • After an hour and a half, turn the oven off and crack the door open 1 inch.
    • Leave the cheesecake like this for 1 hour.
    • 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).
    • Place in the refrigerator for 4 hours.

    For the topping

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

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