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Lavender Glazed Cheesecake

Tall, dense, New York style Cheesecake glazed with a delicate lavender infused icing.

I absolutely love cheesecake. I think it complements the end of any meal. And is it gross to say I like mine extra cheesy? There is a LOT of cream cheese in this thing. I hate when you order cheesecake and they've half-assed the cheese! I like it fluffy and tart and creamy and silky and if it's not all of those things then shame on whoever made it!

For someone being so particular about cheesecake, this was actually my first attempt at making one. And yes, I patted myself on the back for a job well done because it was amazing and I am not even shameful in my boasting because it was so tall and magnificent and one of the best I've ever had!

If that's not enough to make you go out and buy all the ingredients to make it than there's no help for you! But with that being said, I can see why people buy frozen ones and let them thaw because this dessert was no joke. You need to really plan ahead and make it the day before. THE DAY BEFORE. I've already said before how impatient a baker I am can you even imagine me waiting to try this cheesecake. I was dying. But it was so worth it in the end and we got to share it with family which makes it all the better.

I also love anything infused with lavender. If you haven't tried it, definitely check out my Fresh Peach + Lavender Custard which is perfect for those long, summer nights. Lavender has such a delicate flavor, when not overdone, and it pairs so well with the cheesecake that you can really taste both flavors separate of each other but also complementing one another. If you're ready to take a whack at it, let's go!


For the Cheesecake:

6 eggs, room temperature

1 stick of unsalted butter, room temperature

1 1/2 cups sugar

2 cups sour cream, room temperature

4 (8oz) packages of cream cheese, room temperature

2 tbsp cornstarch

1 1/2 tsp vanilla extract

1 tsp fresh lemon juice

1 tsp grated lemon zest

For the Lavender Icing:

1/4 cup milk

1/2 tsp dried lavender buds

2 cups confectioner's sugar

Purple food coloring, optional


1. Preheat oven to 300 degrees F. Butter the inside of a springform pan and make sure you have a pan large enough for the springform to sit in.

2. Cut two large pieces of foil and lay them flat overlapping each other in a cross. Place your springform pan in the center and fold up the edges, sealing the springform to make sure absolutely no water gets in.

3. In a stand mixer with the paddle attachment, beat the cream cheese and butter until smooth.

4. Beat in the sugar, sour cream, corn starch, vanilla extract, lemon juice, and lemon zest until fully combined.

5. Scrape the sides as needed and beat in the eggs one at a time.

6. Pour into the prepared springform pan. Place the springform into a pan large enough for it to sit in.

7. Boil water and pour into the pan surrounding the springform. Water should reach about halfway up the springform and make sure no water splashes onto the cheesecake.

8. Bake in the preheated oven for 2 hours and 15 minutes or until the top is lightly colored and the cake is set.

9. Turn off the oven and crack the door slightly. Let the cheesecake sit in the cooling oven for 2 hours.

10. Place cheesecake in the refrigerator still in its springform pan for at least 6 hours to overnight and be patient! Do not mess with it. Seriously.

11. Remove cheesecake from pan and get icing ready!

12. For the Icing: Place milk in a saucepan over medium-high heat. Once milk has started to bubble, turn off stove and remove from heat. Place lavender buds in the milk and let steep for 8 minutes. Strain mixture. Whisk in sugar one cup at a time until smooth and slightly thick. Add a drop or two of purple food dye if you'd like and either pour icing on top or drizzle! Enjoy!

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