Introduction

Discover the delightful balance of zesty lemon and fragrant lavender in this Ultimate Lemon Lavender Cheesecake. Topped with sweet, crunchy honeycomb, it’s a stunning dessert perfect for any special occasion or a luxurious treat at home.

A close-up of a three-layer slice of dessert on a white plate, placed on a white marbled texture. The bottom layer is a crumbly, golden-brown crust. The middle layer is thick, creamy, and pale yellow with a smooth, slightly airy texture. The top layer is a glossy honeycomb-like structure in rich amber tones, with shiny honey droplets on the plate around the slice. A fork is partially visible, resting on the plate near the slice. 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
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 your oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.
Step 2: Combine graham cracker crumbs, sugar, salt, and melted butter in a bowl. Press the mixture into the bottom of the pan to form an even crust. Bake for 10 minutes, then remove and let cool.
Step 3: To infuse the lavender flavor, steep the culinary lavender in lemon juice for about 10 minutes, then strain to remove the bits. For a stronger flavor, reserve some bits or grind the lavender finely to mix directly into the batter.
Step 4: In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar, then beat in the eggs one at a time. Fold in the sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract. Mix gently to combine without overmixing.
Step 5: Pour the cheesecake filling over the cooled crust. Place the pan in a water bath and bake for 50–60 minutes until the center is just set. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes. Then chill in the refrigerator for at least 4 hours or overnight for best results.
Step 6: Before serving, top the cheesecake with fresh honeycomb chunks. Optionally drizzle with extra honey and finish with a light sprinkle of dried lavender buds or lemon zest for a beautiful presentation.

Tips & Variations

Use crushed shortbread cookies instead of graham crackers for a richer, buttery crust.
Adjust the amount of lavender to your taste; start with 1 teaspoon and increase if you prefer a stronger floral note.
Steeping lavender in lemon juice helps mellow its flavor, but finely ground lavender can be mixed directly for intensity.
Use a water bath during baking to prevent cracks and achieve a creamy texture.
Swap honeycomb topping for candied lemon peel if fresh honeycomb is unavailable.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. To retain the honeycomb’s texture, add it just before serving rather than storing it on the cheesecake. Reheat slices briefly at room temperature for best flavor, but avoid microwaving to prevent texture changes.

How to Serve

A close-up of a single slice of cake on a white plate showing three distinct layers: the bottom layer is a crumbly brown crust, the middle layer is a smooth, light brown filling, and the top layer is a thick, creamy white cheesecake topped with a honeycomb pattern in shades of golden brown and amber with a shiny texture. There are small crumbs scattered around the plate and a small white flower in front of the slice on the 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 bitterness and pesticides. If using dried lavender from the spice store, make sure it’s intended for cooking. Regular garden lavender may be too strong or not safe for consumption.

What is the purpose of a water bath when baking cheesecake?

A water bath helps regulate the oven temperature surrounding the cheesecake, preventing the edges from cooking too quickly and cracking. It keeps the texture smooth and creamy by providing gentle, even heat.