Sort ingredients
livia
QR Code
Listen
Pdf
Preheat oven to 350°F. Grease a 9-inch springform pan.
Mix graham cracker crumbs and melted butter until combined, then press into the bottom and ½ inch up the sides of the pan. Bake for 12-15 minutes until set. Let cool.
Reduce oven temperature to 325°F.
In a stand mixer, cream the cream cheese until light and fluffy. Add sugar and beat for 3 minutes.
Mix in vanilla extract, lavender extract, honey, and salt. Add eggs one at a time, mixing well after each addition.
Add a few drops of violet food coloring to achieve the desired color. Mix in sour cream and heavy cream until combined.
Wrap the outside of the pan in aluminum foil and pour the filling into the pan. Smooth the top with a spatula.
Place the pan in a high-sided roasting pan and create a water bath by adding hot water halfway up the side of the cheesecake pan. Bake for 1.5 hours.
Turn off the oven, crack the door open, and leave the cheesecake for an hour.
Mix sour cream, honey, vanilla extract, and powdered sugar until combined.
Spread over the cooled cheesecake.