Lemon Lavender Cheesecake with Honeycomb Recipe
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.
- 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
