Lavender Honey Cheesecake Bites with Lime Curd

Dessert | Makes 12 bites

These elegant two-bite cheesecakes marry the elderflower's floral cousins with honey's floral sweetness, creating a base that's utterly luxurious and surprisingly light. A silky lime curd layer on top brings the Number 3's bright citrus note into sharp focus, while the slightest whisper of habanero heat in the crust adds sophisticated complexity that keeps evolving on your palate. They're small enough for a dinner party, impressive enough to make you look like a pastry chef.

Ingredients

• 3/4 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1 teaspoon habanero flakes
• 1 teaspoon sea salt
• 8 ounces cream cheese, softened
• 1/4 cup honey
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon culinary lavender
• 4 tablespoons fresh lime juice
• 1 egg yolk (for curd)
• 2 tablespoons sugar (for curd)
• 2 tablespoons butter (for curd)
• Lime zest for garnish

Instructions

1. Preheat oven to 325°F.
2. Mix graham cracker crumbs, melted butter, habanero flakes, and salt in a bowl.
3. Press mixture into 12 lined muffin cups to form crusts; bake 5 minutes.
4. Beat cream cheese, honey, egg yolk, vanilla, and lavender until fluffy.
5. Divide filling between crusts; bake 12 minutes until just set.
6. Cool cheesecakes completely; chill at least 2 hours.
7. For lime curd, whisk egg yolk and sugar over double boiler until pale.
8. Add lime juice; whisk constantly 5-7 minutes until thick.
9. Remove from heat; whisk in butter until smooth; cool.
10. Top each cheesecake with lime curd and lime zest before serving.