Lavender and Lemon Swirl Cheesecake
This elegant cheesecake features a velvety smooth lemon base with a delicate floral lavender swirl, all set atop a buttery graham cracker crust. It is a sophisticated dessert perfect for spring gatherings or tea parties.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 4 tbsp unsalted butter melted
- 16 oz cream cheese softened to room temperature
- 0.75 cup granulated sugar
- 2 large eggs room temperature
- 0.5 cup sour cream full fat
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp lemon zest finely grated
- 1.5 tsp dried culinary lavender finely ground
- 1 drop purple food coloring optional, for the swirl contrast
Notes
Storage: Keep refrigerated in an airtight container for up to 5 days. Make-ahead: This cheesecake is best made 24 hours in advance. Substitution: If you don't have culinary lavender, you can use 1/2 teaspoon of lavender extract. Serving suggestion: Garnish with fresh lemon slices and a sprinkle of dried lavender buds.