Description
This Lemon Lavender Cheesecake with Honeycomb is a delicate and fragrant dessert combining zesty lemon, subtle floral notes of lavender, and a crunchy honeycomb topping. With a buttery graham cracker crust and a creamy lemon-infused filling, it offers an elegant balance of flavors perfect for special occasions or a luxurious treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (or crushed shortbread)
- ¼ cup sugar
- ½ cup melted butter
- Pinch of salt
Filling
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ⅓ cup sour cream
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1–2 tsp culinary lavender, finely ground or steeped
Topping
- Fresh honeycomb (cut into small chunks)
- Drizzle of extra honey (optional)
- Tiny sprinkle of dried lavender buds or lemon zest for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper to prevent sticking.
- Make crust: Combine the graham cracker crumbs, sugar, salt, and melted butter in a bowl until well mixed. Press this mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then remove and let it cool.
- Prepare lavender infusion: Steep the culinary lavender in the fresh lemon juice for 10 minutes to infuse the flavor, then strain to remove the lavender bits if desired. Alternatively, grind the lavender finely to add directly into the batter.
- Make filling: Beat the cream cheese in a large bowl until smooth and creamy. Gradually add the sugar and mix well. Add the eggs one at a time, incorporating each fully before adding the next. Blend in sour cream, lemon zest, the lavender-infused lemon juice, and vanilla extract. Be careful not to overmix to maintain a creamy texture.
- Assemble and bake: Pour the cheesecake filling over the cooled crust. Place the springform pan into a water bath (a larger pan with hot water) to ensure gentle, even baking. Bake for 50 to 60 minutes until the center is just set but still slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake rest in the oven for 30 minutes.
- Chill: Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or preferably overnight to fully set and develop flavors.
- Add topping and serve: Before serving, decorate the cheesecake with chunks of fresh honeycomb and an optional drizzle of honey. Garnish with a small sprinkle of dried lavender buds or lemon zest for an elegant finish.
Notes
- Using a water bath helps prevent cracking and promotes an even, creamy texture.
- For best flavor, use culinary-grade lavender to avoid any bitterness.
- Chilling the cheesecake overnight enhances flavor and firmness.
- Be careful not to overmix the batter to avoid incorporating too much air, which can cause cracks.
- Fresh honeycomb can be found at specialty stores or beehives; alternatively, use high-quality honey and crushed honeycomb candy.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
