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Ultimate Lemon Lavender Cheesecake with Honeycomb Recipe

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★★★★★

4.9 from 50 reviews

This Ultimate Lemon Lavender Cheesecake with Honeycomb Magic combines the bright, zesty flavor of fresh lemon with the delicate floral notes of culinary lavender. Featuring a buttery graham cracker crust and a creamy, smooth filling, this cheesecake is baked in a water bath for perfect texture. Finished with crunchy honeycomb topping and a drizzle of honey, it offers an elegant dessert experience that is both refreshing and indulgent.

Ingredients

Scale

For the Crust

  • 1.5 cups Graham Cracker Crumbs (gluten-free crumbs can be used)
  • 0.5 cups Sugar (coconut sugar works as a healthier substitute)
  • 0.5 teaspoon Salt
  • 0.5 cups Butter (use vegan butter for a dairy-free option, melted)

For the Filling

  • 2 tablespoons Culinary Lavender (ensure it’s food-grade)
  • 0.5 cups Lemon Juice (fresh lemons recommended)
  • 16 ounces Cream Cheese (vegan cream cheese as an alternative)
  • 3 Eggs (flax eggs can be substituted for a vegan version)
  • 0.5 cups Sour Cream (vegan sour cream suitable)
  • 1 teaspoon Vanilla Extract (use pure vanilla for best flavor)
  • Zest of 1 Lemon

For the Topping

  • 1 cup Fresh Honeycomb (crushed nuts can be used as a substitute)
  • Honey for drizzling (optional)
  • Extra lavender and lemon zest for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper to ensure the cheesecake releases easily.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes to set and slightly brown.
  3. Infuse Lemon Juice with Lavender: Steep the culinary lavender in fresh lemon juice for 10 minutes to extract its floral flavor, then strain out the lavender to avoid texture in the cheesecake filling.
  4. Prepare the Filling: In a large mixing bowl, beat the cream cheese until creamy and smooth. Gradually add sugar, beating well. Add eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream, strained lavender-infused lemon juice, lemon zest, and vanilla extract until just combined.
  5. Assemble and Bake: Pour the cheesecake filling over the baked crust in the springform pan. Place the pan in a larger baking dish and pour hot water into the outer dish to create a water bath. Bake for 50-60 minutes until the center is set but still slightly wobbly.
  6. Cool the Cheesecake: After baking, turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door slightly open. This gradual cooling helps prevent cracking.
  7. Chill: Remove the cheesecake from the water bath and chill it in the refrigerator for at least 4 hours or overnight to fully set and develop flavors.
  8. Add Toppings and Serve: Before serving, top the cheesecake with pieces of fresh honeycomb. Drizzle with honey if desired and garnish with extra lavender and lemon zest for a beautiful presentation and enhanced aroma.

Notes

  • Use food-grade culinary lavender to avoid bitterness and ensure safety.
  • For a vegan version, substitute cream cheese, sour cream, and eggs with vegan alternatives such as vegan cream cheese, vegan sour cream, and flax eggs.
  • Press the crust firmly to avoid crumbling and ensure a stable base.
  • Baking the cheesecake in a water bath helps maintain a creamy texture and prevents cracking.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor development.
  • Honeycomb topping can be replaced with crushed nuts for textural contrast if honeycomb is not available.

Keywords: lemon cheesecake, lavender dessert, honeycomb topping, floral cheesecake, baked cheesecake, lemon dessert, elegant dessert

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