Description
A delightful Lemon Lavender Cheesecake topped with fresh honeycomb. This dessert features a creamy cheesecake infused with lemon and lavender, complemented by a sweet graham cracker crust and the unique flavor of honeycomb.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- Pinch of salt
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ⅓ cup sour cream
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1–2 tsp culinary lavender, finely ground
- Fresh honeycomb
- Drizzle of extra honey
- Sprinkle of dried lavender buds or lemon zest
Instructions
- Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.
- Mix the graham crumbs, sugar, salt, and butter until combined. Press into the bottom of your pan. Bake for 10 minutes, then cool.
- Steep culinary lavender in lemon juice for about 10 minutes, then strain.
- Beat the cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon zest, lemon juice, and vanilla.
- Pour the filling over the 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 fridge for at least 4 hours or overnight.
- Before serving, place pieces of fresh honeycomb on top, drizzle with extra honey, and garnish with lavender buds and lemon zest.
Notes
- For a stronger lavender flavor, leave some lavender bits in the lemon juice.
- Avoid overmixing the cheesecake filling to prevent cracking.
- Use a water bath to ensure even baking and prevent cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg