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Lavender Earl Grey Cheesecake topped with edible flowers and a slice removed.

Lavender Earl Grey Cheesecake

A delightful and elegant cheesecake that combines the floral notes of lavender and the citrusy flavor of Earl Grey tea in a classic cream cheese base, perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted (1 stick)
  • 2 tablespoons granulated sugar for crust
For the filling
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar for filling
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 tablespoons Earl Grey tea leaves (or 4 tea bags)
  • 1 tablespoon dried culinary lavender buds
  • 2 tablespoons all-purpose flour

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment for easy release.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly moistened. Press the mixture firmly into the pan’s base and slightly up the sides. Chill in the fridge while you make the filling.
Making the filling
  1. In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth and free of lumps. Scrape down the sides as needed.
  2. Add the eggs one at a time, mixing gently after each addition until just blended to avoid incorporating too much air.
  3. Stir in the vanilla, sour cream, Earl Grey leaves (or strained tea-infused sour cream), lavender buds, and flour. Mix until combined but don’t overmix.
Baking and cooling
  1. Pour the filling over the chilled crust and smooth the top. Bake for 45–50 minutes, or until the edges are set and the center still has a slight jiggle when you gently shake the pan.
  2. Turn off the oven and crack the door open; let the cheesecake cool inside for about 30 minutes.
  3. Transfer to the fridge and chill at least 4 hours, preferably overnight.
Garnishing and serving
  1. Before serving, top with a light drizzle of honey, a sprinkle of lavender, or fresh berries.

Notes

For a smoother filling, steep the tea/flowers in warm sour cream for 15–20 minutes, strain, and cool before adding. Use gluten-free graham crackers for a gluten-free crust. For a lighter tang, swap half the sour cream for crème fraîche.