Ingredients
Method
Preparation
- Crush the digestive biscuits in a bowl until they resemble coarse crumbs.
- Melt the unsalted butter over low heat until fully liquid, then combine it with the biscuit crumbs.
- Press the buttery biscuit mixture into the bottom of a 26 cm springform pan to form the crust.
- In a saucepan, bring the water to a boil, add 1 tablespoon of lavender honey, and stir in the lavender flowers. Let steep for about 15 minutes.
- Strain the lavender flowers from the liquid and save the infusion for the filling.
- In a mixing bowl, blend the remaining lavender honey with cream cheese until smooth. Gradually stir in the strained lavender liquid.
- Whip the cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Pour the filling over the prepared biscuit crust and spread it evenly.
Chilling
- Place the cheesecake in the refrigerator for at least 3 hours to set.
Notes
Use high-quality lavender honey for the best flavor. Avoid overmixing the whipped cream.
