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Honey Lavender Cheesecake Bars

Lavender in and of itself, doesn’t necessarily impart any color to the product that it is used in. Though I could have used a couple of drops of food coloring, I came across a recipe from the Washington Post that used blueberries to create the coloring in the cheesecake. You don’t taste the blueberries that much, though it does give a faint hint of fruity summer berry flavor. The lavender itself is fairly subtle though, mingling with the honey to create a pretty, refreshing little bite of creamy sweetness. Perfect for anytime of the year, just use fresh blueberries when they are in season and frozen ones when they aren’t.

By eatthelove · From Open Recipes · 16 ingredients
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Why it works: Cream cheese and cheese match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 473 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Honey Lavender Cheesecake Bars

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

1188Calories
31 gProtein
51 gFat
153 gCarbs

Counts 12 of 15 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Mascarpone2 tbsp (28g)120
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Cream Cheese1 oz (28g)99
Blueberry1 cup (148g)84
Egg1 large egg (50g)78
Honey1 tbsp (21g)64
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Waternot in our table0
Lavendernot in our table0
Beannot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By eatthelove. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream cheese + cheesetop 4% of all pairs
    Smell alikestrong
    Cooked together473 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Butter + cream cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,747 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the lemon

How well each one fits the dish's main ingredients (sugar, lavender, flour, butter, cream cheese, cheese, egg):

  1. Vanillafits better
  2. Figfits about as well
  3. Blueberryfits about as well
  4. Lemonthe original

Fit is the average pairing score against sugar, lavender, flour, butter, cream cheese, cheese, egg. Candidates are from the same food group and used in at least 100 recipes.