Nutrition per serving may change if servings are adjusted.
6 tablespoons unsalted butter, softened
2 tablespoons light brown sugar
2 tablespoons granulated sugar
2 tablespoons honey
¼ teaspoon vanilla extract
1¼ cups whole-wheat flour
¼ teaspoon salt
1½ tablespoons canola oil or light olive oil
3 (8 ounce) packages reduced-fat cream cheese, at room temperature
⅔ cup granulated sugar
1 tablespoon ground lavender
⅛ teaspoon salt
4 large eggs, at room temperature
1 tablespoon lemon juice
1 teaspoon vanilla extract
To prepare crust: Preheat oven to 350°F. Line a baking sheet with parchment paper.
Combine butter, brown sugar and 2 tablespoons granulated sugar in the bowl of a stand mixer. Beat with the paddle attachment until smooth. Add honey and ¼ teaspoon vanilla; mix until combined. Add flour and ¼ teaspoon salt; mix until combined. Form the dough into quarter-size chunks, about ½-inch thick, on the prepared pan. Bake until golden brown and firm around the edges, about 20 minutes.
Transfer the crust pieces on the parchment to a wire rack and cool for 30 minutes. Pulse in a food processor until finely ground.
Coat a 9-inch springform pan with cooking spray. Mix the crust crumbs with oil in a medium bowl; press into the bottom and about 1½ inches up the sides of the prepared pan. Bake until set, about 8 minutes. Let cool on a wire rack.
Meanwhile, to prepare filling: Put a kettle of water on to boil for the water bath. Combine cream cheese, sugar, lavender and salt in the stand mixer bowl. Beat with the paddle attachment until smooth and fluffy, scraping down the sides as needed. Add eggs, one at a time, mixing and scraping the bowl after each addition. Add lemon juice and vanilla; mix until combined.
Tightly wrap the outside of the pan, bottom and sides, with heavy-duty foil. Pour the filling into the crust. Place the springform pan in a roasting pan and pour in enough boiling water to come 1 inch up the side of the springform pan to create a hot water bath. Carefully transfer the roasting pan to the center of the oven. Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 to 1¼ hours.
Let the cheesecake cool in the water bath on a wire rack until the water is room temperature, about 1 hour. Remove the pan from the water and remove the foil. Refrigerate, uncovered, until very cold, at least 4 hours.
356 calories;23 g fat(12 g sat); 1 g fiber; 31 g carbohydrates; 8 g protein; 14 mcg folate; 125 mg cholesterol; 20 g sugars; 0 g added sugars; 1,025 IU vitamin A; 1 mg vitamin C; 56 mg calcium; 1 mg iron; 287 mg sodium; 77 mg potassium
Vitamin A (20% daily value)
Carbohydrate Servings: 2
Exchanges: 4 fat, 1 other carbohydrate, ½ starch, ½ medium-fat protein
Made this recipe last week and only change I made was to use a box graham cracker - used honey maid. We all loved the lavender touch. Cheesecake was moist but stayed intact. I will definitely make this again.