Introduction

This Lemon Lavender Cheesecake with Honeycomb offers a delightful blend of bright citrus and floral notes, topped with sweet, crunchy honeycomb. It’s a stunning dessert that’s perfect for special occasions or whenever you crave something a little different and elegant.

A slice of three-layer dessert sits on a white plate with a slightly raised edge. The bottom layer is a crumbly, light brown crust with a rough texture, followed by a thick, creamy light yellow middle layer that is smooth and dense. The top layer is shiny with a hexagonal honeycomb pattern, a golden amber color with a slightly translucent glaze. Drops of honey are scattered on the plate around the slice. The background shows a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper for easy removal.
Step 2: In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then allow to cool.
Step 3: Infuse the lavender by steeping culinary lavender in the lemon juice for about 10 minutes, then strain. If you prefer a stronger lavender flavor, keep some bits or alternatively grind the lavender finely to mix directly into the filling.
Step 4: Beat the cream cheese until smooth and creamy. Gradually add sugar, then the eggs one at a time, mixing well after each addition. Fold in sour cream, lemon zest, the lavender-infused lemon juice, and vanilla extract. Avoid overmixing to keep the texture light.
Step 5: Pour the filling over the cooled crust. Place the springform pan in a larger baking dish and add hot water halfway up the sides to create a water bath. Bake for 50–60 minutes until the center is just set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then chill in the refrigerator for at least 4 hours or preferably overnight.
Step 6: Before serving, top the cheesecake with chunks of fresh honeycomb. Drizzle with extra honey if desired, and garnish with a small sprinkle of dried lavender buds or lemon zest for a beautiful finish.

Tips & Variations

Use crushed shortbread cookies instead of graham crackers for a richer, buttery crust.
If fresh honeycomb is unavailable, substitute with crystallized honey or a drizzle of high-quality honey for sweetness and texture.
Adjust the amount of lavender to your preference; start with less as it can become overpowering.
Baking the cheesecake in a water bath helps prevent cracks and promotes even cooking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the honeycomb separate until serving to maintain its texture. Reheat slices gently at room temperature if preferred, but this cheesecake is best enjoyed chilled.

How to Serve

A slice of cheesecake with three clear layers sits on a white plate with some crumbs scattered around. The bottom layer is a rough-textured brown crust, the middle layer is a thick, creamy, smooth off-white cheesecake, and the top layer is a shiny honeycomb pattern in deep amber and golden brown hues with small bits of honeycomb crumbles on top. A silver fork with a dotted pattern rests beside the slice. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of culinary lavender?

It’s best to use culinary-grade lavender to avoid a bitter taste. If using dried lavender, make sure it’s labeled for culinary use and grind it finely or steep it to soften the flavor.

How do I prevent cracks on my cheesecake?

Baking in a water bath helps maintain moisture and even heat distribution, reducing cracks. Also, avoid overmixing the batter and let the cheesecake cool gradually with the oven door slightly open before chilling.

Lemon Lavender Cheesecake with Honeycomb Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

This Lemon Lavender Cheesecake with Honeycomb combines the zesty brightness of fresh lemon with the delicate floral notes of culinary lavender, all atop a buttery graham cracker crust. Finished with chunks of fresh honeycomb and a drizzle of honey, this elegant dessert offers a perfect balance of creamy, tangy, and sweet flavors, ideal for special occasions or a luxurious treat.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours 30 minutes
Yield: 8 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 later.
Make Crust: In a bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared springform pan. Bake for 10 minutes to set the crust, then allow it to cool.
Infuse Lavender: Steep the culinary lavender in the lemon juice for about 10 minutes to infuse its floral flavor, then strain to remove the buds; optionally keep some bits for a stronger taste. Alternatively, grind lavender finely with a spice grinder to mix directly into the filling.
Mix Filling: Beat the softened cream cheese until smooth using a stand mixer or hand mixer. Gradually add sugar, then add eggs one at a time, mixing well after each addition. Next, fold in the sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract. Be careful not to overmix to avoid incorporating too much air.
Bake: Pour the filling evenly over the cooled crust. Place the springform pan in a water bath by setting it inside a larger pan filled with hot water halfway up the sides. Bake for 50 to 60 minutes until the 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 prevent cracking. Afterwards, chill it in the refrigerator for at least 4 hours or overnight to fully set.
Top & Serve: Before serving, scatter chunks of fresh honeycomb over the cheesecake. Drizzle with a little extra honey if you like, then garnish with a tiny sprinkle of dried lavender buds and lemon zest for a beautiful presentation and enhanced aroma.

Notes

Steeping lavender in lemon juice mellows the floral flavor; adjust amount based on preference.
Using a water bath during baking helps achieve a silky, crack-free cheesecake texture.
Allow the cheesecake to chill thoroughly for best flavor and firmness.
Fresh honeycomb adds a delightful natural crunch and sweetness but can be substituted with honey drizzle alone if unavailable.
Make sure cream cheese is softened to room temperature for a smooth batter.

Keywords: lemon lavender cheesecake, honeycomb cheesecake, floral cheesecake, creamy cheesecake dessert, lemon dessert, homemade cheesecake