Lemon Lavender Cheesecake with Honeycomb Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
