Lavender Cheesecake

"After experimenting with lavender as an ingredient, I thought that it would make a good flavor for a dessert. Cheesecake seemed like a natural fit. I made a lavender syrup to form the basis for the flavoring. Directions for this are included. A byproduct of making the lavender syrup is crystallized lavender buds. These can be used as decorative elements or even eaten as a snack, yum! Also included are directions for frosting and piping. These are optional. I used the frosting because it provides a smoother, higher contrast background for the piping."
photo by altheviking photo by altheviking
photo by altheviking
Ready In:
2hrs 30mins




  • To make crust, crumb the graham crackers.
  • Stir in the powdered sugar and butter until well blended.
  • Press mixture into 9" springform pan, going halfway up the sides.
  • Bake crust at 350 degrees for 8-10 minutes, let cool before filling.
  • To make lavender syrup, mix sugar and water in a saucepan.
  • Add lavender to water (you don't need to use the whole package, I used about 3/4 pkg).
  • Simmer until you have a heavy syrup (approx reduced by half).
  • Remove lavender buds (place buds on a plate to cool and crystallize for use as decoration if desired). You now have the lavender syrup used in later steps.
  • To make filling, soften the cream cheese in a large mixing bowl (it helps to remove from refrigerator a little beforehand).
  • Add sugar 1/2 cup at a time, mixing in well after each addition.
  • Mix in sour cream.
  • Mix in vanilla and lavender syrup.
  • Whisk eggs and yolks in a small bowl.
  • Add egg mixture to batter and mix in until just mixed.
  • Fold in whipped cream taking care not to over mix.
  • Pour into cooled crust.
  • Bake at 450 degrees for 8-10 minutes.
  • Reduce heat to 225 degrees and bake for 1 hour 15 minutes.
  • Turn off heat and open oven door slightly, let cool in oven 30 minutes.
  • Remove from oven and let cool on the counter 30 minutes.
  • At this point it should be cool enough to run a knife around the outside to make sure it has separated from the pan and remove the springform side.
  • Leave on pan bottom and refrigerate for 3 hours.
  • To make frosting, mix sour cream and sugar, sweetening to taste.
  • Spread on top of chilled cheesecake to make a smooth flat surface, quantity of sweetened sour cream may need to be adjusted depending on amount of shrinkage in the middle.
  • To make piping, whisk together lavender syrup and cornstarch in a saucepan.
  • Add lemon juice and water.
  • Stir over medium heat until mixture thickens.
  • Color with food dye to desired shade of purple (or whatever you prefer).
  • Let cool before decorating.

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