Spring Lemon and Lavender Cheesecake
A sophisticated, velvety cheesecake blending the bright citrus of fresh lemons with the delicate floral notes of culinary lavender for a perfect springtime dessert.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 4 tbsp unsalted butter melted
- 24 oz cream cheese full-fat, softened to room temperature
- 1 cup granulated sugar divided
- 1 tbsp dried culinary lavender finely ground or crushed
- 3 large eggs room temperature
- 0.5 cup sour cream room temperature
- 2 tbsp lemon zest freshly grated
- 3 tbsp fresh lemon juice strained
- 1 tsp vanilla extract pure
Notes
Store in the refrigerator for up to 5 days. For the best flavor, make this 24 hours in advance. Ensure you use 'culinary' grade lavender to avoid a soapy taste. Garnish with fresh lemon slices and a sprig of lavender before serving.