Ultimate Lemon Lavender Cheesecake with Honeycomb Topping Recipe
This Ultimate Lemon Lavender Cheesecake is a delightful blend of creamy, tangy lemon infused with subtle floral notes of lavender, baked to perfection on a buttery graham cracker crust. Topped with fresh honeycomb and a drizzle of honey, it offers a sophisticated and elegant dessert experience perfect for special occasions or a luxurious treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 10 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
- 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). Line the bottom of a springform pan with parchment paper to prevent sticking and facilitate easy removal.
- Make Crust: Combine graham cracker crumbs, sugar, a pinch of salt, and melted butter in a bowl until well mixed. Press this mixture firmly into the bottom of your prepared pan. Bake the crust for 10 minutes, then remove and allow it to cool completely.
- Infuse Lavender: To incorporate lavender flavor, steep culinary lavender in the fresh lemon juice for about 10 minutes. Strain the mixture to remove the lavender bits, though you can reserve some for a stronger floral taste. Alternatively, grind the dried lavender finely to mix directly into the filling.
- Mix Filling: Beat the softened cream cheese until completely smooth. Gradually add granulated sugar and mix until combined. Add the eggs one at a time, blending each thoroughly before adding the next. Gently fold in sour cream, lemon zest, the lavender-infused lemon juice, and vanilla extract. Be careful not to overmix to maintain a smooth, creamy texture.
- Bake: Pour the cheesecake filling over the prepared crust. Place the springform pan in a water bath (a larger pan with hot water to prevent cracks) and bake for 50 to 60 minutes until the center is just set but still slightly jiggly. After baking, turn off the oven and crack the door open, letting the cheesecake rest inside for 30 minutes. Then refrigerate for at least 4 hours or overnight to fully chill and set.
- Top & Serve: Just before serving, arrange fresh honeycomb chunks on top of the cheesecake. Optionally, drizzle extra honey over the top and garnish lightly with dried lavender buds or lemon zest to enhance its elegance and aroma.
Notes
- Using a water bath prevents cracking and ensures even baking for a creamy cheesecake texture.
- Do not overmix the filling to avoid incorporating excess air which can cause cracks.
- For a stronger lavender flavor, increase steeping time or add finely ground lavender directly.
- The honeycomb topping adds a natural sweetness and delightful texture contrast.
- Letting the cheesecake chill overnight improves the firmness and flavor melding.
Keywords: Lemon cheesecake, lavender cheesecake, honeycomb topping, floral dessert, creamy cheesecake, springform pan dessert, lemon zest dessert
