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Creamy Lavender Honey Baked Cheesecake Recipe with Blueberry Compote

Lavender Honey Baked Cheesecake - featured image
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A creamy and smooth baked cheesecake infused with floral lavender and sweet honey, topped with a fresh blueberry compote. Perfect for special occasions or a delightful everyday dessert.

Ingredients

Scale
  • 16 oz (450 g) cream cheese, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) sour cream
  • 1/3 cup (80 ml) honey
  • 1 tsp vanilla extract
  • 1 tbsp dried culinary lavender buds
  • 1 tbsp all-purpose flour
  • 1 1/2 cups (150 g) graham cracker crumbs
  • 1/4 cup (50 g) granulated sugar
  • 6 tbsp (85 g) unsalted butter, melted
  • 2 cups (300 g) fresh or frozen blueberries
  • 1/4 cup (50 g) granulated sugar
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs and sugar. Pour melted butter over and mix until evenly moistened. Press firmly into bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  2. Lightly crush dried lavender buds and mix with 1 tablespoon honey. Let sit while preparing batter.
  3. In a large bowl, beat softened cream cheese until smooth. Add eggs one at a time, mixing after each. Stir in sour cream, vanilla extract, and lavender-honey mixture. Sprinkle in flour and mix gently until combined.
  4. Pour batter over cooled crust and smooth top. Bake at 325°F (160°C) for 50-60 minutes until edges are set and center slightly wobbly. Place a pan of water on oven’s lower rack to add moisture and prevent cracking.
  5. Turn off oven, crack door open, and cool cheesecake inside for 1 hour. Refrigerate for at least 4 hours or overnight.
  6. To make blueberry compote, combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook 8-10 minutes until blueberries burst and mixture thickens. Remove from heat and stir in vanilla extract. Cool before serving.
  7. Release cheesecake from springform pan. Slice with a warm knife and serve topped with blueberry compote.

Notes

Use softened cream cheese to avoid lumps and overmixing. Avoid overbeating batter to prevent cracks. Use a water bath or pan of water in oven to keep cheesecake moist. Cool cheesecake gradually with oven door cracked before chilling. Culinary dried lavender buds are preferred over fresh for balanced flavor.

Nutrition

Keywords: cheesecake, lavender, honey, blueberry compote, baked cheesecake, floral dessert, creamy cheesecake, easy dessert

Find it online: https://piperplate.com/creamy-lavender-honey-baked-cheesecake-recipe-with-blueberry-compote-easy-step-by-step-guide/