In a small saucepan over medium heat, warm ½ cup of heavy cream (do not boil).

Remove from heat and add 1 tablespoon dried culinary lavender. Let steep for 10-15 minutes, then strain out the lavender and set the infused cream aside to cool.

Preheat the oven to 350°F (175°C).

In a food processor, pulse 1½ cups of shortbread cookies until finely ground.

Mix the cookie crumbs with ¼ cup melted butter and 1 tablespoon sugar.

Press the mixture firmly into the bottom of a greased 9-inch springform pan.

Bake for 8-10 minutes until lightly golden, then let cool.

In a large bowl, combine 2 cups ricotta cheese and 1 cup cream cheese. Beat until smooth.

Add ¾ cup sugar and mix until fully incorporated.

Slowly add in the lavender-infused cream, 1 teaspoon vanilla extract, and lemon zest. Beat until light and fluffy.

Add 3 large eggs, one at a time, beating just until combined.

Pour the filling into the cooled shortbread crust and spread evenly.

Tap the pan gently to release air bubbles.

Lower the oven temperature to 325°F (165°C). Bake for 50-60 minutes until the edges are set, but the center still has a slight wobble.

Let the cheesecake cool in the oven with the door ajar for 1 hour to prevent cracking.

Chill in the refrigerator for at least 4 hours before serving.

Garnish with dried lavender buds, honey drizzle, or fresh berries before serving. Enjoy!