Name: Ultimate Lemon Lavender Cheesecake Topped with Honeycomb Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
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; Fresh honeycomb (cut into small chunks); Drizzle of extra honey (optional); A tiny sprinkle of dried lavender buds or lemon zest for garnish

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Introduction

This Ultimate Lemon Lavender Cheesecake is a delightful blend of tangy citrus and fragrant floral notes, crowned with a sweet honeycomb topping. Perfect for special occasions or a luxurious treat, its creamy texture and unique flavors will impress any dessert lover.

A slice of honeycomb cheesecake is shown on a white plate, placed on a white marbled surface. The bottom layer is crumbly and brown, forming the crust. Above it is a thick, creamy white cheesecake layer with a smooth texture. On top of the cheesecake, there is a thick honeycomb layer that is golden brown and filled with honey in the small hexagonal cells. The honey shines, making the top layer look sticky and fresh. 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
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 your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper to prevent sticking.
Step 2: In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter until the mixture holds together. Press this firmly into the bottom of the pan. Bake for 10 minutes, then let it cool completely.
Step 3: For the lavender infusion, steep the culinary lavender in the lemon juice for about 10 minutes, then strain to remove the herbs. If you prefer a stronger lavender flavor, keep some bits or grind the lavender finely to mix in directly.
Step 4: Beat the cream cheese until smooth and creamy. Gradually add sugar, then the eggs one at a time, mixing well after each. Incorporate sour cream, lemon zest, the lavender-infused lemon juice, and vanilla extract. Mix gently to avoid overmixing and incorporating air.
Step 5: Pour the filling over the cooled crust. Place the pan in a water bath (baking it inside a larger pan with hot water) and bake for 50–60 minutes until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. Then refrigerate for at least 4 hours or overnight to chill and firm up.
Step 6: Just before serving, top the cheesecake with chunks of fresh honeycomb and, if desired, a drizzle of extra honey. Garnish with a small sprinkle of dried lavender buds or additional lemon zest for a beautiful finish.

Tips & Variations

For a richer crust, substitute graham cracker crumbs with crushed shortbread cookies.
If fresh honeycomb is hard to find, you can use honeycomb candy or simply drizzle quality honey over the cheesecake.
Adjust the amount of lavender to your taste—start with less if you’re new to its flavor.
Use a spice grinder to finely powder the lavender for a more even flavor distribution in the cheesecake filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To maintain freshness, keep it tightly wrapped or in an airtight container. When ready to serve, remove from the fridge about 20 minutes beforehand for optimal texture. Avoid freezing the honeycomb topping, as it may lose its texture and flavor.

How to Serve

A close-up of a slice of honeycomb cheesecake on a white plate, placed on a white marbled surface. The slice has three clear layers: a crumbly light brown crust at the bottom, a thick creamy white cheesecake layer in the middle, and a golden honeycomb piece with hexagon cells on top that looks shiny and textured. Part of the honeycomb layer is slightly dripping with honey. 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 culinary lavender?

Yes, but make sure it is culinary-grade and safe for consumption. Culinary lavender has a milder flavor suited for desserts, and it can be used either steeped in lemon juice or finely ground into the cheesecake mixture.

How do I prevent cracks in my cheesecake?

To prevent cracks, bake the cheesecake in a water bath to provide gentle, even heat and keep the environment moist. Also, avoid overmixing the batter and don’t open the oven door during baking until the resting step. Letting the cheesecake cool gradually in the oven helps prevent sudden temperature changes that cause cracks.