Select Category

Honey Lavender Cheesecake

Honey Lavender Cheesecake

  • Print


  • 1 Graham cracker crust
  • 3 lb Nettle Meadow Honey Lavender Fromage Blanc
  • 1 3/4 cups Sugar
  • 4 tbsp All-purpose flour
  • 5 large Eggs
  • 1/2 tsp Vanilla


  1. Preheat oven to 550°F.
  2. With a mixer, beat together cream cheese, sugar, flour and zests until smooth.
  3. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
  4. Put spring form pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan in middle of the for oven 12 minutes, or until puffed.
  5. Reduce temperature to 200°F.
  6. Continue baking until cake is mostly firm, about 1 additional hour more.
  7. Run a knife around top edge of cake to loosen and cool completely in spring form pan on a rack.
  8. Once cool, remove from pan and serve, or chill until ready.


Recipe adapted from