Lemon Lavender Honeycomb Cheesecake (Print Version)
A luxurious cheesecake blending zesty lemon with delicate lavender notes, topped with crunchy pieces of fresh honeycomb.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs or crushed shortbread
02 -
1/4 cup sugar
03 -
1/2 cup melted butter
04 -
Pinch of salt
→ Cheesecake Filling
05 -
24 oz cream cheese, softened
06 -
3/4 cup granulated sugar
07 -
3 large eggs
08 -
1/3 cup sour cream
09 -
1/4 cup fresh lemon juice
10 -
1 tbsp lemon zest
11 -
1 tsp vanilla extract
12 -
1–2 tsp culinary lavender, finely ground or steeped
→ Topping
13 -
Fresh honeycomb, cut into small chunks
14 -
Drizzle of extra honey (optional)
15 -
Sprinkle of dried lavender buds or lemon zest for garnish
# Steps to Follow:
01 -
Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.
02 -
Mix graham crumbs, sugar, salt, and butter until combined. Press into the bottom of your pan. Bake for 10 minutes, then cool.
03 -
Steep culinary lavender in lemon juice for about 10 minutes, then strain. Alternatively, grind the lavender finely and mix it in directly.
04 -
Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon zest, lemon juice (with lavender), and vanilla. Do not overmix.
05 -
Pour filling over crust. Bake in a water bath for 50–60 minutes until the center is just set. Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Chill in the refrigerator for at least 4 hours or overnight.
06 -
Before serving, place pieces of fresh honeycomb on top. Drizzle a little extra honey and garnish with lavender buds and lemon zest.
# Additional Notes:
01 -
To reduce the lavender flavor, start with 1 tsp and adjust to taste. Consider adding whipped cream or mascarpone under the honeycomb for a lighter topping.