Lavender White Chocolate Cheesecake

Lavender White Chocolate Cheesecake is a luxurious dessert that combines the delicate floral notes of lavender with the creamy richness of white chocolate. Set on a buttery graham cracker crust, this elegant cheesecake is smooth, aromatic, and perfect for special occasions or an indulgent treat.

Why You’ll Love This Recipe

• A unique and elegant twist on classic cheesecake
• Perfectly balanced floral and sweet flavors
• Smooth, creamy texture with a crisp crust
• Ideal for dinner parties, holidays, or afternoon tea
• Can be made ahead for convenience

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• Graham crackers, crushed
• Unsalted butter, melted
• Granulated sugar

For the Cheesecake Filling:

• Cream cheese, softened
• White chocolate, melted
• Granulated sugar
• Heavy cream
• Dried culinary lavender
• Vanilla extract
• Eggs

For the Topping (Optional):

• Whipped cream
• White chocolate shavings
• Fresh lavender sprigs

Directions

Prepare the Crust:

1. Preheat the oven to 325°F (163°C).
2. Mix the crust ingredients by combining crushed graham crackers, melted butter, and sugar in a bowl. Stir until evenly coated.
3. Press the mixture into the bottom of a springform pan, creating an even layer.
4. Bake for 8-10 minutes, then let it cool while preparing the filling.

Make the Cheesecake Filling:

5. Infuse the cream by heating the heavy cream with dried lavender in a saucepan over low heat for about 5 minutes. Strain out the lavender and let the cream cool.
6. Beat the cream cheese and sugar in a large bowl until smooth and creamy.
7. Add the melted white chocolate, vanilla extract, and the cooled lavender-infused cream, mixing until well incorporated.
8. Add eggs one at a time, mixing gently after each addition to avoid overbeating.
9. Pour the batter over the cooled crust and smooth the top.

Bake the Cheesecake:

10. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
11. Turn off the oven and let the cheesecake cool with the door slightly open for 1 hour to prevent cracking.
12. Refrigerate for at least 4 hours, or overnight, before serving.

Garnish and Serve:

13. Top with whipped cream, white chocolate shavings, and fresh lavender for an elegant presentation.
14. Slice and enjoy!

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Chill Time: 4+ hours
• Total Time: 5+ hours

Variations

• Shortbread Crust: Use crushed shortbread cookies instead of graham crackers for a buttery base.
• Dark Chocolate Drizzle: Add a drizzle of dark chocolate for a contrast in flavors.
• Honey Lavender: Swap granulated sugar with honey for a natural sweetness.
• Mini Cheesecakes: Use a muffin tin for individual portions.
• No-Bake Version: Skip the eggs and bake time, setting the filling in the fridge with gelatin for firmness.

Storage/Reheating

• Storage: Keep cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze slices in plastic wrap and an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Cheesecake is best served cold, but let it sit at room temperature for 10 minutes for a creamier texture.

FAQs

Can I use fresh lavender instead of dried?

Yes, but use only culinary-grade fresh lavender and double the amount for the same intensity.

What type of white chocolate is best?

Use high-quality white chocolate bars rather than chips for a smoother texture.

How do I prevent my cheesecake from cracking?

Avoid overbeating the eggs, bake with a water bath, and let it cool gradually in the oven.

Can I make this cheesecake ahead of time?

Yes! It actually tastes better the next day after chilling overnight.

What pairs well with this cheesecake?

It pairs beautifully with herbal teas, white wine, or fresh berries.

Can I make this recipe gluten-free?

Yes, simply use gluten-free graham crackers or a nut-based crust.

How do I enhance the lavender flavor?

Infuse the cream for longer, but don’t overdo it, as too much can make the cheesecake taste soapy.

Can I use a different crust?

Yes, you can use an Oreo, almond, or coconut crust for a unique variation.

What if I don’t have a springform pan?

Use a deep pie dish, but be sure to line it well for easy removal.

Is this cheesecake overly sweet?

No, the floral lavender balances the sweetness of the white chocolate for a delicate flavor.

Conclusion

Lavender White Chocolate Cheesecake is an elegant and unique dessert that beautifully blends floral and sweet flavors into a creamy, decadent treat. Whether for a special occasion or a simple indulgence, this cheesecake is sure to impress with its delicate aroma and luxurious texture. Try different variations, make it ahead for convenience, and enjoy a dessert that is as stunning as it is delicious!