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Ultimate Lemon Lavender Cheesecake Topped with Honeycomb Recipe

Ultimate Lemon Lavender Cheesecake Topped with Honeycomb Recipe
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★★★★★

4.9 from 15 reviews

This Ultimate Lemon Lavender Cheesecake combines a creamy, tangy lemon-infused filling with subtle floral notes of culinary lavender, all resting on a buttery graham cracker crust. Topped with fresh honeycomb and a drizzle of honey, this elegant dessert balances citrusy brightness and sweet floral flavors, perfect for special occasions or an indulgent treat.

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

  1. 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.
  2. Make Crust: In a bowl, mix together the graham cracker crumbs, sugar, salt, and melted butter until fully combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it and allow it to cool while you prepare the filling.
  3. Infuse Lavender: Steep the culinary lavender in the fresh lemon juice for about 10 minutes to release its flavor, then strain the mixture to remove the lavender bits. Optionally, retain some finely ground lavender to mix directly into the batter for a stronger floral note.
  4. Mix Filling: Beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue to beat. Add the eggs one at a time, mixing slowly to avoid overbeating. Then, fold in the sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract, mixing just until combined to maintain a silky texture.
  5. Bake: Pour the cheesecake filling evenly over the cooled crust. Place the springform pan in a water bath and bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
  6. Top & Serve: Just before serving, arrange pieces of fresh honeycomb on top of the chilled cheesecake. Drizzle a bit of extra honey over the honeycomb, and garnish with a tiny sprinkle of dried lavender buds or lemon zest for an attractive and aromatic finish.

Notes

  • For a stronger lavender flavor, add finely ground dried lavender directly into the cheesecake batter.
  • If you don’t have a springform pan, use a regular baking pan lined well with parchment paper.
  • Using crushed shortbread instead of graham crackers will provide a richer, buttery crust.
  • Steeping lavender in lemon juice helps infuse delicate floral aroma without overpowering the cheesecake.
  • Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
  • The water bath helps prevent cracking and ensures even baking for a creamy texture.
  • Chilling overnight improves flavor blending and cheesecake firmness.

Nutrition

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

Find it online: https://servedbynora.com/ultimate-lemon-lavender-cheesecake-topped-with-honeycomb-recipe/