Lemon Lavender Cheesecake with Honeycomb Recipe
This lemon lavender cheesecake with honeycomb combines a buttery graham cracker crust with a smooth, tangy lemon and lavender-infused cream cheese filling. Finished with fresh chunks of honeycomb, a drizzle of honey, and a delicate sprinkle of dried lavender buds or lemon zest, this elegant dessert is perfect for special occasions or a refined treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
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
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 until the mixture is well incorporated. Press this mixture firmly into the bottom of your prepared pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- Infuse Lavender: Steep culinary lavender in the fresh lemon juice for about 10 minutes to infuse the flavor. Strain out the lavender bits, reserving some if you prefer a stronger lavender taste. Alternatively, grind the lavender finely with a spice grinder to mix it directly into the filling.
- Mix Filling: Beat the softened cream cheese until smooth and creamy. Gradually add the sugar and mix well. Add eggs one at a time, blending each thoroughly before adding the next. Fold in the sour cream, lemon zest, the lavender-infused lemon juice, and vanilla extract, mixing until just combined without overmixing.
- Bake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a water bath by setting it inside a larger pan filled with hot water to about halfway up the sides of the springform. Bake for 50–60 minutes, until the center is just set but still slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. Remove from the oven and chill in the refrigerator for at least 4 hours or preferably overnight to fully set.
- Top & Serve: Before serving, decorate the cheesecake with pieces of fresh honeycomb on top. Drizzle with a little extra honey if desired, and garnish with a small sprinkle of dried lavender buds or lemon zest to enhance the presentation and add an aromatic touch.
Notes
- Steeping lavender in lemon juice mellows its flavor and integrates it beautifully into the cheesecake without overpowering.
- Using a water bath helps prevent cracking and ensures even, gentle baking for a creamy texture.
- For a richer crust flavor, substitute graham cracker crumbs with crushed shortbread cookies.
- Allow the cheesecake to chill fully; this improves slicing and flavor development.
- Fresh honeycomb adds a lovely texture and natural sweetness that complements the floral and citrus notes.
