Lemon Lavender Cheesecake with Honeycomb Recipe
This Lemon Lavender Cheesecake with Honeycomb is a delightful dessert combining the bright citrus flavors of fresh lemon and the subtle floral notes of culinary lavender. The creamy cheesecake rests on a buttery graham cracker crust and is topped with fresh honeycomb and a drizzle of honey, providing a perfect balance of tart, sweet, and aromatic flavors. This elegant cheesecake is ideal for special occasions or an impressive treat to enjoy any time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 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 prevent sticking and prepare for the crust.
- Make Crust: In a bowl, mix together the graham cracker crumbs, sugar, salt, and melted butter until thoroughly combined. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then allow it to cool completely.
- Infuse Lavender: Steep the culinary lavender in fresh lemon juice for about 10 minutes to infuse the flavor. After steeping, strain the mixture to remove lavender bits; optionally, keep some for a stronger flavor. Alternatively, you can finely grind the lavender to mix directly into the batter.
- Mix Filling: Beat the softened cream cheese until smooth and creamy. Gradually add the sugar, mixing well, then add the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the sour cream, lemon zest, infused lemon juice with lavender, and vanilla extract. Be careful not to overmix to maintain a smooth texture.
- Bake: Pour the prepared filling evenly over the cooled crust. Place the springform pan in a water bath (by setting the pan in a larger baking dish filled with hot water) and bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. After baking, turn off the oven and crack the door open, allowing the cheesecake to rest for 30 minutes. Then refrigerate for at least 4 hours or preferably overnight to fully chill and set.
- Top & Serve: Once chilled, top the cheesecake with fresh honeycomb pieces. Optionally drizzle with extra honey for added sweetness and garnish with a light sprinkle of dried lavender buds or lemon zest for a beautiful finishing touch. Slice and serve chilled.
Notes
- Use softened cream cheese at room temperature to avoid lumps in the batter.
- If you prefer a stronger lavender flavor, include some finely ground lavender directly in the filling.
- The water bath helps prevent cracking and ensures even baking of the cheesecake.
- Steeping lavender in lemon juice mellows the floral notes, avoid using too much lavender as it can become overpowering.
- Letting the cheesecake chill overnight enhances the texture and flavor development.
- Honeycomb adds a beautiful texture and natural sweetness—if unavailable, consider using honey or crystallized honey bits as a substitute.
Keywords: lemon lavender cheesecake, honeycomb cheesecake, floral cheesecake, baked cheesecake, lemon dessert, lavender dessert