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  • Erika

Lazy Lavender Cheesecake

Straight up I'm going to be honest and admit I borrowed this recipe from King Arthur Baking Company because it's perfectly great and perfectly easy. I've used this recipe for years and it never fails. Plus, you can doll it up like I've done by adding edible lavender. So go explore our gorgeous Lavender Trail this season and then rush home to whip this up.

The Crust

  • 1 1/2 cups graham cracker crumbs (about 10 whole graham crackers, crushed)

  • 1/4 cup confectioners' sugar

  • 6 tablespoons butter, melted

  • 1/8 teaspoon table salt

 The Filling

  • two 8-ounce packages cream cheese, at room temperature

  • 2/3 cup granulated sugar

  • 2 large eggs, at room temperature

  • 1 teaspoon King Arthur Pure Vanilla Extract

  • 2 teaspoons lavender extract* *Lavender is generally edible and comes in many forms for those who want to consume it. I suggest you wander out to the Applegate Valley and speak with one of the many farmers who grow lavender and see what they have to offer.


Grab a 9" springform pan and preheat the oven to 350°F.

  1. To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined.

  2. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.

  3. To make the filling: Mix together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.

  4. To bake the cheesecake: Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the filling 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center.

  5. Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.

I like to decorate the cheesecake with fresh lavender. This is great served with fresh berries like Oregon blackberries which are usually in season in mid to late July.

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