Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 2 cups cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ¼ cup lemon juice (freshly squeezed is best!)
- Zest of 2 lemons
- 1 tablespoon culinary lavender (dried)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). This is crucial for a perfectly baked cheesecake.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until mixed well. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let it cool.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until creamy.
- Add the eggs, one at a time, mixing well after each addition. Incorporate the sour cream, lemon juice, lemon zest, lavender, vanilla extract, and salt. Mix until everything is combined and smooth.
- Pour the filling into the cooled crust. Smooth the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes. The edges should be set, but the center will still be slightly jiggly.
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for an hour. This helps prevent cracking.
- Afterward, refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Prep Time: 20
- Cook Time: 60