Lavender Honey Cheesecake Recipes

Steps:

• 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.

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs, lavender and butter; press onto bottoms of 24 paper-lined mini muffin cups, using about 1 tsp. crumb mixture for each cup. Bake 5 min. or until lightly browned.
• Beat cream cheese, sugar, lemon zest, lemon juice and 1/4 cup honey in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups.
• Bake 13 min. or until centers of cheesecakes are almost set. Cool completely.
• Refrigerate 1 hour.
• Cook cream and remaining honey in small saucepan on medium heat 5 min. or until thickened, stirring constantly. Cool completely.
• Spoon honey mixture over cheesecakes just before serving.