Ultimate Lemon Lavender Cheesecake Topped with Honeycomb Recipe
This Ultimate Lemon Lavender Cheesecake is a delicate and fragrant dessert featuring a buttery graham cracker crust, creamy lemon-infused cream cheese filling delicately scented with culinary lavender, and topped with sweet fresh honeycomb and a drizzle of honey. The cheesecake is baked in a water bath to achieve a perfectly smooth and creamy texture, then chilled to set. A lovely balance of floral, citrus, and rich flavors makes this cheesecake a stunning centerpiece for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat & Prep: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper to prevent sticking and make removal easier.
- Make Crust: In a bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and allow it to cool completely.
- Infuse Lavender: Steep the culinary lavender in fresh lemon juice for about 10 minutes to extract its flavors, then strain out the solids. Optionally, retain some lavender bits for added texture and stronger flavor. Alternatively, grind the dried lavender finely with a spice grinder to mix directly into the cheesecake filling.
- Mix Filling: Beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating. Add the eggs one at a time, mixing well after each addition but avoid overmixing. Fold in the sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract until just combined.
- Bake: Pour the cheesecake filling over the cooled crust. Place the springform pan into a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform to create a water bath. Bake for 50–60 minutes, or until the center is just set with a gentle wobble. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes to cool gradually. Then refrigerate for at least 4 hours or overnight to fully set.
- Top & Serve: Just before serving, gently place chunks of fresh honeycomb on top of the chilled cheesecake. Drizzle with extra honey if desired and sprinkle a tiny amount of dried lavender buds or lemon zest for a beautiful and aromatic garnish.
Notes
- For best results, use full-fat cream cheese and sour cream to ensure a creamy texture.
- If you prefer a stronger lavender flavor, increase the amount of culinary lavender or incorporate some finely ground lavender directly into the filling.
- Make sure to chill the cheesecake overnight if possible; this improves texture and flavor melding.
- Use a springform pan to easily remove the cheesecake without damaging the delicate crust and sides.
- The water bath prevents cracking and promotes even baking.
- Store any leftovers refrigerated and consume within 3–4 days for optimal freshness.
Keywords: lemon cheesecake, lavender cheesecake, honeycomb topping, creamy cheesecake, baked cheesecake, floral dessert
