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Lemon Lavender Cheesecake with Honeycomb Recipe

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★★★★★

4.7 from 136 reviews

This Lemon Lavender Cheesecake with Honeycomb is a delicate, fragrant dessert blending tart lemon, subtle lavender, and creamy cheesecake textures, topped with fresh honeycomb and a drizzle of honey for a delightful burst of natural sweetness.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs (or crushed shortbread for a buttery twist)
  • 1/4 cup sugar
  • Pinch of salt
  • 1/2 cup melted butter

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

  1. Preheat & Prep: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper to prevent sticking.
  2. Make Crust: In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until well combined. Press this mixture firmly into the bottom of your prepared pan. Bake the crust for 10 minutes and then allow it to cool.
  3. Infuse Lavender: Steep the culinary lavender in fresh lemon juice for about 10 minutes to extract its aroma and flavor. Strain the lemon juice to remove the lavender bits, but optionally keep some for a stronger lavender presence. Alternatively, grind lavender finely and mix directly into filling.
  4. Mix Filling: Beat the softened cream cheese until smooth. Gradually add sugar and mix well. Add eggs one at a time, combining thoroughly after each addition. Incorporate sour cream, lemon zest, strained lemon juice with lavender, and vanilla extract carefully, avoiding overmixing to maintain a creamy texture.
  5. Bake: Pour the filling over the cooled crust. Place the springform pan into a water bath by setting it inside a larger pan filled with hot water to prevent cracking. Bake for 50–60 minutes, until the center is just set but still slightly wobbly. Turn off the oven and crack the oven door open; let the cheesecake rest inside for 30 minutes. Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
  6. Top & Serve: Before serving, adorn the cheesecake with small chunks of fresh honeycomb. Optionally, drizzle with extra honey and sprinkle a tiny amount of dried lavender buds or lemon zest on top as garnish for an elegant finish.

Notes

  • You can use crushed shortbread instead of graham crackers for a richer crust flavor.
  • Steeping lavender in lemon juice mellows the floral notes; adjust quantity according to taste.
  • Use a water bath to achieve a smooth, crack-free cheesecake.
  • Chilling overnight helps the flavors to meld perfectly.
  • Fresh honeycomb adds a delightful texture contrast and natural sweetness.
  • Be careful not to overmix the batter to keep the cheesecake creamy and smooth.

Keywords: lemon lavender cheesecake, honeycomb cheesecake, floral cheesecake, lemon dessert, creamy cheesecake, springform pan cheesecake

Find it online: https://kochenmitviktoria.com/lemon-lavender-cheesecake-with-honeycomb-recipe/