Description
An elegant Lemon Lavender Cheesecake Topped with Honeycomb with a creamy citrus filling and a whisper of floral lavender.
Ingredients
Scale
→ For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- Pinch of salt
→ For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ⅓ cup sour cream, room temperature
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1–2 tsp culinary lavender, finely ground
→ For the Topping:
- Fresh honeycomb, cut into chunks
- Extra honey for drizzling (optional)
- Dried lavender buds or lemon zest for garnish
Instructions
- Prep & Make Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
- Make Filling: In a large bowl, beat softened cream cheese until perfectly smooth. Mix in sugar, then sour cream, lemon juice, zest, and vanilla. Add eggs one at a time, mixing on low until just combined. Stir in ground lavender.
- Prepare Water Bath: Pour batter into the cooled crust. Wrap the outside of the pan in foil and place in a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the cheesecake pan.
- Bake: Bake for 1 hour and 15 minutes, until the edges are set and the center has a slight jiggle.
- Cool Slowly: Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, cool on the counter before refrigerating for at least 6 hours or overnight.
- Serve: Once fully chilled, release from the pan. Top your Lemon Lavender Cheesecake Topped with Honeycomb with chunks of honeycomb and a drizzle of honey before serving.
Notes
- Room Temperature is Key: Using room temperature cream cheese, sour cream, and eggs is the secret to a smooth, lump-free cheesecake.
- Don’t Overmix: Mix the batter on low speed and only until the ingredients are just combined to prevent cracks.
- Chill Completely: Do not rush the chilling process. A long, cold chill is essential for the cheesecake to set up properly for clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired, American
Nutrition
- Serving Size: 1 slice
- Calories: 595 kcal
- Sugar: 48g
- Sodium: 380mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 170mg
Keywords: Lemon Lavender Cheesecake Topped with Honeycomb