Description
Indulge in the exquisite flavors of Lemon Lavender Cheesecake with Honeycomb—a refreshing dessert that harmoniously blends zesty lemon with delicate floral lavender. This artisan cheesecake is topped with crunchy honeycomb, adding a delightful texture and elegance perfect for any occasion, from summer gatherings to intimate dinner parties. With its stunning presentation and unique taste, this cheesecake is sure to impress your guests while being easy enough for anyone to make at home.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- Pinch of salt
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/3 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1–2 tsp culinary lavender, finely ground or steeped
- Fresh honeycomb (for topping)
- Drizzle of extra honey (optional)
- A tiny sprinkle of dried lavender buds or lemon zest for garnish
Instructions
- Preheat your oven to 325°F (163°C) and line a springform pan with parchment paper.
- Mix graham cracker crumbs, sugar, melted butter, and salt; press into the bottom of the pan and bake for 10 minutes.
- Steep culinary lavender in lemon juice for 10 minutes, then strain if desired.
- Beat softened cream cheese with sugar until smooth; add eggs one at a time, followed by sour cream, lemon zest, infused lemon juice, and vanilla extract. Mix until just combined.
- Pour filling over the crust and bake in a water bath for 50-60 minutes until set. Cool gradually in the oven.
- Chill in the refrigerator for at least 4 hours or overnight. Top with honeycomb before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 410
- Sugar: 29g
- Sodium: 370mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg