Introduction

This Lemon Lavender Cheesecake with Honeycomb is a delightful twist on a classic dessert, combining bright citrus flavors with the subtle floral notes of lavender. Topped with fresh honeycomb and a drizzle of honey, it’s a stunning treat perfect for any special occasion or a luxurious everyday indulgence.

A single slice of a layered dessert is shown on a white plate, set on a white marbled surface. The dessert has three clear layers: a bottom crust layer that looks crumbly and brown, a thick middle creamy layer that is pale yellow and smooth with small air holes, and a top honeycomb layer that is golden brown and translucent with a cell-like pattern. Small drops of honey or syrup are scattered on the plate near the slice, adding shine and detail. 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 (see tips below)
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 the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper for easy removal later.
Step 2: Make the crust by mixing the graham cracker crumbs, sugar, salt, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Step 3: To infuse the lavender, steep the culinary lavender in the lemon juice for about 10 minutes, then strain to remove the buds. If you prefer, you can grind the lavender finely and add it directly to the filling for a stronger flavor.
Step 4: Beat the softened cream cheese until smooth using a mixer. 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, stirring gently to combine without overmixing.
Step 5: Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger baking dish filled with hot water to create a water bath. Bake for 50–60 minutes, until the center is just set but still slightly jiggly. 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.
Step 6: Before serving, decorate the cheesecake with chunks of fresh honeycomb. Drizzle with extra honey if desired, and finish with a light sprinkle of dried lavender buds or lemon zest for an elegant touch.

Tips & Variations

If you don’t have culinary lavender, substitute with lemon balm or a drop of lavender extract.
Use crushed shortbread cookies instead of graham crackers for a richer, buttery crust.
For a stronger lavender flavor, add finely ground lavender directly to the cream cheese mixture.
Serve with a side of fresh berries for a pop of color and added freshness.
Ensure the cream cheese is fully softened to avoid lumps in the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep any leftover honeycomb separate in an airtight container. To serve, let the cheesecake sit at room temperature for about 15 minutes for the best texture. Avoid freezing the cheesecake with honeycomb topping, as it may not retain its texture well.

How to Serve

A close-up image of a single slice of layered cheesecake on a white plate, featuring three visible layers: the bottom layer is a crumbly, light brown crust, the middle layer is a creamy, smooth white cheesecake filling, and the top layer is a golden brown honeycomb pattern with translucent honey dripping slightly over the edges. The plate sits on a white marbled surface, and some crumbs and a small white flower decoration are visible next to the slice. The background is softly blurred, highlighting the detailed texture of the cheesecake slice. 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 fresh honeycomb?

Dried lavender is great for infusing flavor in the cheesecake but won’t provide the sweet, crunchy texture of fresh honeycomb. You can sprinkle dried lavender buds on top for garnish, but fresh honeycomb adds a unique taste and visual appeal.

What is the purpose of the water bath during baking?

The water bath helps regulate the temperature around the cheesecake, preventing the edges from cooking too quickly and cracking. It ensures even, gentle baking for a smooth and creamy texture.