Lemon Lavender Cheesecake with Honeycomb Recipe

Introduction

This Lemon Lavender Cheesecake with Honeycomb offers a delicate balance of citrus brightness and floral notes. Topped with fresh honeycomb and a drizzle of honey, it’s a stunning dessert perfect for special occasions or a sweet everyday treat.

Ingredients

• 1 1/2 cups graham cracker crumbs (or crushed shortbread for a buttery twist)
• 1/4 cup sugar
• 1/2 cup melted butter
• Pinch of salt
• 24 oz (3 blocks) 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 (see tips below)
• Fresh honeycomb (cut into small chunks)
• Drizzle of extra honey (optional)
• A tiny sprinkle of dried lavender buds or lemon zest for garnish

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.
2. Step 2: In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool.
3. Step 3: Infuse the lavender by steeping culinary lavender in lemon juice for about 10 minutes. Strain the mixture, saving some bits if you want a stronger flavor. Alternatively, grind lavender finely and mix it directly into the filling.
4. Step 4: Beat the cream cheese until smooth. Gradually add sugar, then eggs one at a time, mixing well after each addition. Stir in sour cream, lemon zest, the lavender-infused lemon juice, and vanilla extract. Be careful not to overmix.
5. Step 5: Pour the filling over the cooled crust. Place the springform pan in a water bath and bake for 50–60 minutes, until the center is just set. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. Chill in the refrigerator for at least 4 hours or overnight.
6. Step 6: Before serving, top the cheesecake with pieces of fresh honeycomb. Drizzle with extra honey if desired and garnish with a tiny sprinkle of dried lavender buds or lemon zest.

Tips & Variations

• Use crushed shortbread cookies instead of graham crackers for a richer, buttery crust.
• If you prefer a stronger lavender flavor, keep some lavender bits in the lemon juice after steeping or increase the amount slightly.
• For a smoother crust, pulse the crumbs with melted butter in a food processor before pressing into the pan.
• Try substituting honeycomb with crystallized honey or a sprinkle of toasted nuts for added texture.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep honeycomb toppings separate until just before serving for best texture. To reheat, let the cheesecake come to room temperature for about 30 minutes; avoid microwaving to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of culinary lavender?

Yes, but make sure it is food-grade culinary lavender, as some varieties can be too strong or bitter. Grind it finely or steep it as directed to soften the flavor.

How do I make a water bath for cheesecake baking?

Wrap the springform pan’s exterior with foil to prevent leaks, then place it in a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. This gentle heat helps the cheesecake bake evenly and prevents cracking.

Lemon Lavender Cheesecake with Honeycomb Recipe

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★★★★★

4.5 from 89 reviews

This Lemon Lavender Cheesecake with Honeycomb is a delightful fusion of floral and citrus flavors combined with a creamy, smooth texture. The buttery graham cracker crust provides a perfect base, while the infusion of culinary lavender in lemon juice adds a unique aromatic touch. Topped with fresh honeycomb and a drizzle of honey, this elegant dessert is perfect for special occasions or a refined treat.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs (or crushed shortbread for a buttery twist)
• 1/4 cup sugar
• Pinch of salt
• 1/2 cup melted butter

Filling

• 24 oz (3 blocks) 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

Topping

• Fresh honeycomb (cut into small chunks)
• Drizzle of extra honey (optional)
• A tiny sprinkle of dried lavender buds or lemon zest for garnish

Instructions

1. Preheat & Prep: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper to ensure easy removal of the cheesecake after baking.
2. Make Crust: In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix well until the mixture holds together. Press this evenly into the bottom of your prepared pan. Bake the crust for 10 minutes in the preheated oven, then remove and allow it to cool.
3. Infuse Lavender: Steep the culinary lavender in the fresh lemon juice for about 10 minutes to infuse the floral flavor. Strain the lemon juice to remove the lavender bits (optional: retain some of the bits for extra flavor). Alternatively, grind the lavender finely with a spice grinder if you prefer to mix it directly into the filling.
4. Mix Filling: Beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing well. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract. Mix gently to combine without overmixing to maintain a smooth texture.
5. Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan in a water bath (a larger pan filled with hot water reaching halfway up the springform pan sides) to ensure even baking and prevent cracking. Bake for 50 to 60 minutes, until the cheesecake 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 to cool gradually. Then refrigerate for at least 4 hours or overnight to set completely.
6. Top & Serve: Before serving, top the chilled cheesecake with chunks of fresh honeycomb. Optionally, drizzle with extra honey for added sweetness. Garnish with a tiny sprinkle of dried lavender buds or lemon zest for an elegant finish and enhanced aroma.

Notes

• Use softened cream cheese for a smoother filling and to avoid lumps.
• If culinary lavender is hard to find, ensure any substitute is food-grade and edible.
• A water bath is crucial to prevent cracks and ensure even baking of the cheesecake.
• For a more intense lavender flavor, increase the steeping time or add finely ground lavender to the filling.
• Let the cheesecake chill sufficiently to develop rich flavor and perfect texture before serving.

Keywords: Lemon Lavender Cheesecake, Honeycomb, Floral Cheesecake, Lemon Dessert, Springform Pan Cheesecake, No Crack Cheesecake, Elegant Dessert