Lemon Lavender Cheesecake with Honeycomb Recipe
This Lemon Lavender Cheesecake with Honeycomb is a delicate and aromatic dessert that combines the tangy brightness of lemon with the floral notes of lavender. The creamy cheesecake is baked on a buttery graham cracker crust and topped with chunks of fresh honeycomb, drizzled honey, and a sprinkle of lavender buds or lemon zest for a stunning finish. Perfect for special occasions or a decadent treat.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust:
- 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
Cheesecake 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) and line the bottom of a springform pan with parchment paper to prevent sticking and ensure easy removal.
- Make Crust: In a bowl, combine the graham cracker crumbs, sugar, salt, and melted butter until evenly mixed. Press this mixture firmly into the bottom of the springform pan to form the crust. Bake in the oven for 10 minutes to set, then remove and allow it to cool.
- Infuse Lavender: Steep the culinary lavender in fresh lemon juice for about 10 minutes to infuse its floral aroma. Strain the mixture to remove lavender bits, or for a stronger flavor, keep some bits to mix directly into the filling. Alternatively, grind the lavender finely with a spice grinder to incorporate directly.
- Mix Filling: Beat the softened cream cheese until smooth and creamy. Gradually add sugar, then add the eggs one at a time, mixing gently after each addition. Incorporate sour cream, lemon zest, the lavender-infused lemon juice, and vanilla extract. Mix just until combined to avoid overmixing which can cause cracks during baking.
- Bake: Pour the cheesecake filling over the prepared crust. Place the springform pan in a water bath to ensure even cooking and moisture. Bake for 50 to 60 minutes until the center is just set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes to prevent sudden temperature changes.
- Chill: After resting, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavors.
- Top & Serve: Before serving, arrange chunks of fresh honeycomb on top of the cheesecake. Drizzle with extra honey if desired and garnish with a small sprinkle of dried lavender buds or lemon zest for an elegant presentation and aromatic finish.
Notes
- Using a water bath helps prevent cracking and ensures a smooth texture.
- If you don’t have culinary lavender, you can omit it or use a very small amount of dried lavender buds carefully.
- To soften cream cheese faster, leave it at room temperature for about an hour before starting.
- Fresh honeycomb adds a unique texture and natural sweetness but can be replaced with honey drizzle alone if unavailable.
- Don’t overmix the filling to avoid incorporating too much air which can cause cracks during baking.
- Make sure the springform pan is well sealed to prevent water from seeping into the cheesecake during the water bath baking.
