Ingredients
Scale
CRUST
- 1 3/4 cups graham cracker crumbs
- 4 tablespoons melted butter
FILLING
- 2 pounds cream cheese, room temperature
- 1 1/3 cups sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon lavender extract
- 1 1/2 tablespoons honey
- 1/4 teaspoon salt
- 2/3 cup sour cream
- 2/3 cup heavy whipping cream
- Violet food coloring
TOPPING
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
Instructions
For the crust
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Preheat the oven to 350 degrees.
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Prepare a 9″ springform pan with cooking spray.
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In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
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Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
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Bake 12 – 15 minutes until the crumbs are set.
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Let cool on a wire rack.
For the filling
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Preheat oven to 325 degrees.
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In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
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Add sugar and beat on high for an additional 3 minutes.
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Add vanilla extract, lavender extract, honey and salt and mix until just combined.
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Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
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Add a few drops of violet food coloring and mix until desired color.
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Add sour cream and mix until combined.
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Add heavy cream and mix until combined.
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Wrap the outside of your springform pan in aluminum foil.
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Pour cream cheese filling into springform pan. Smooth the top with a spatula.
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Place the pan inside a high-sided roasting pan.
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Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
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Bake for 1 1/2 hours.
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After an hour and a half, turn the oven off and crack the door open 1 inch.
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Leave the cheesecake like this for 1 hour.
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After an hour, take the cheesecake out of the oven and set on the counter to come to room temperature.
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Once it is cool, place aluminum foil over the top (making sure the foil does not actually touch the cheesecake) and refrigerate for at least 4 hours.
For the topping
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In a medium bowl, combine sour cream, honey, vanilla and powdered sugar. Mix until combined.
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Spread mixture over the top of the cooled cheesecake.