Description
This elegant Lemon Lavender Cheesecake with Honeycomb combines the bright, citrusy flavor of fresh lemon with the delicate floral notes of lavender, creating a sophisticated dessert perfect for special occasions. The creamy texture of the cheesecake is balanced by a crunchy graham cracker crust and topped with sweet honeycomb and a drizzle of honey for added texture and sweetness.
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
- â…“ 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
Garnish
- Fresh honeycomb (cut into small chunks)
- Drizzle of extra honey (optional)
- Tiny sprinkle of dried lavender buds or lemon zest for garnish
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper to prevent sticking and allow easy removal.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and let cool to set.
- Prepare lavender infusion: Steep culinary lavender in fresh lemon juice for about 10 minutes to infuse the flavor, then strain to remove the lavender bits. Alternatively, finely grind the lavender and add directly to the batter for a more pronounced flavor.
- Make the filling: Beat softened cream cheese until smooth and creamy. Gradually add sugar and mix well. Incorporate the eggs one at a time, ensuring each is fully combined before adding the next. Gently fold in sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract, taking care not to overmix to avoid air bubbles.
- Assemble and bake: Pour the cheesecake filling over the cooled crust. Place the springform pan into a larger pan with hot water to create a water bath, which helps to bake the cheesecake evenly and prevent cracking. Bake for 50–60 minutes until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes.
- Chill the cheesecake: Remove the cheesecake from the oven and water bath, then chill it in the refrigerator for at least 4 hours or preferably overnight to fully set and develop flavor.
- Garnish and serve: Before serving, top the cheesecake with fresh honeycomb chunks. Optionally drizzle with extra honey and sprinkle with dried lavender buds or lemon zest for a beautiful and aromatic finish.
Notes
- Using a water bath is essential to achieve a creamy, crack-free cheesecake texture.
- If steeping lavender, strain well if you prefer a smooth texture without bits.
- Let the cheesecake chill thoroughly; overnight chilling is best for flavor development and firm texture.
- The honeycomb adds a lovely texture contrast and natural sweetness.
- If you cannot find fresh honeycomb, crushed honeycomb candy or crystallized honey may be used as a substitute.
