Brulee Cheesecake with Lavender Honey

Brulee Cheesecake with Lavender Honey

Prep Time

30 minutes

Cook Time

60 minutes

Serves

12 people

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This delectable cross between creme brulee and cheesecake has a hint of lavender, the crunch of brulee and the richness of cheesecake. Of all the recipes we’ve made at The Food Channel, this one may rank as our best ever. Lavender is a hot food trend ingredient–as both a flavor and color.

Why Try? Everyone truly went bananas over this cheesecake. Rich and creamy, totally dreamy!

Foodie Byte: Know the true temperature of your oven; to avoid cracks, keep your oven temp low.

Read our feature story on the lavender food trend.

Copyright 2011. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

  • Crust:
  • 1/2 cup plus 1 tablespoon butter, divided
  • 2 tablespoons dried lavender
  • 4 tablespoons sugar
  • 2 cups graham cracker crumbs
  • Filling:
  • 3 8-ounce packages cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lavender extract
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 1/3 cup honey
  • 1/4 cup sugar for topping

Preparation

  • 1 Preheat oven to 325°F.
  • 2 In a small sauce pan over low heat place cold butter and dried lavender. Melt 1/2 cup butter and allow flowers to seep in the butter for 5 minutes. Strain and press any additional butter from the lavender into a bowl.
  • 3 Combine the lavender butter with graham cracker crumbs and sugar. Mix until combined and mixture is crumbly.
  • 4 Press in the bottom and up the sides of 6 buttered 4-inch spring form pans.
  • 5 In a large mixing bowl, beat cream cheese and sugar until well combined.
  • 6 Add eggs to cheese mixture one at a time, beating well after each addition.
  • 7 In a separate bowl, mix together heavy cream, both extracts, lemon juice and honey. Pour cream mixture into cream cheese mixture and slowly stir with wooden spoon until smooth. Be careful not to incorporate air at this point.
  • 8 Wrap the outside of the pans with two layers of heavy duty foil, and set them in a roasting pan.
  • 9 Fill each pan with the mixture.
  • 10 Fill the roasting pan with enough hot tap water to come halfway up the sides of the pans.
  • 11 Bake for 50 to 60 minutes or until cakes are set or jiggle in the middle.
  • 12 Turn off oven and leave in the oven until room temperature. Leave the door slightly ajar.
  • 13 Remove from water bath, wrap and refrigerate 6 hours or overnight. Once cakes are chilled, sprinkle sugar over top of each evenly.
  • 14 Using a kitchen blow torch, melt the sugar or put under the broiler to caramelize the top.

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