Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 3 tbsp Granulated sugar
  • 6 tbsp Unsalted butter, melted
  • 0.5 tsp Salt
  • 32 oz Full-fat cream cheese, room temperature
  • 1 cup Granulated sugar
  • 1 cup Heavy cream
  • 1.5 tbsp Dried culinary-grade lavender buds
  • 3 Large eggs, room temperature
  • 1 Large egg yolk, room temperature
  • 2 tbsp All-purpose flour
  • 2 tbsp Fresh lemon zest
  • 0.25 cup Freshly squeezed lemon juice
  • 1 tsp Pure vanilla extract
  • 0.5 cup Lemon curd
  • 1 tbsp Candied lemon wheels

Instructions:

  1. Preheat oven to 350°F (175°C). Mix Graham cracker crumbs, 3 tbsp sugar, salt, and melted butter until it looks like wet sand. Press firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
  2. In a small saucepan, heat heavy cream and lavender buds over medium heat until small bubbles form around the edges. Remove from heat and let steep for 10 minutes to extract essential oils. Do not let it reach a rolling boil or the cream may split.
  3. In a large bowl, beat the room-temperature cream cheese and 1 cup of sugar until completely smooth and free of any tiny lumps. Scrape down the sides of the bowl frequently.
  4. Mix in 2 tbsp lemon zest, 0.25 cup juice, 2 tbsp flour, and 1 tsp vanilla until just combined.
  5. Add eggs and the extra egg yolk one at a time, mixing on low speed until just combined. Stir in the flour and vanilla extract.
  6. Strain the lavender-infused cream through a fine-mesh sieve to remove the buds, then gently stir the cream into the cheesecake batter until the batter is silky and uniform.
  7. Place a roasting pan filled with 1 inch of boiling water on the bottom rack of the oven. Place the cheesecake on the middle rack above the water tray.
  8. Bake at 325°F (163°C) for 55 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
  9. Refrigerate for at least 4 hours. Before serving, spread lemon curd over the top and garnish with candied lemon wheels and a light dusting of lavender buds.