Why You’ll Love This Recipe

Unique Flavor Combination: The blend of lemon and lavender gives this cheesecake a distinctive, floral flavor that’s both refreshing and comforting.
Decadent and Elegant: Topped with crunchy honeycomb and a drizzle of honey, this cheesecake offers the perfect balance of creamy and crispy textures.
Impressive Dessert: Perfect for gatherings, it’s a show-stopping dessert that combines elegance with indulgence.
Easy to Customize: You can adjust the lavender amount to your taste or add a whipped cream topping for extra indulgence.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (or crushed shortbread for a buttery twist)
¼ cup sugar
½ cup melted butter
Pinch of salt

For the Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened
¾ cup granulated sugar
3 large eggs
⅓ cup sour cream
¼ cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1–2 tsp culinary lavender, finely ground or steeped (see tips below)

For the Topping:

Fresh honeycomb (cut into small chunks)
Drizzle of extra honey (optional)
A tiny sprinkle of dried lavender buds or lemon zest for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 the Crust:

In a medium bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until everything is combined. Press the mixture firmly into the bottom of your prepared pan to form an even crust.

Bake for 10 minutes, then remove from the oven and let it cool.

3. Infuse Lavender:

To infuse the lavender, steep culinary lavender in the fresh lemon juice for about 10 minutes. Strain out the lavender (optional: keep some bits for a stronger flavor). Alternatively, you can grind the lavender finely with a spice grinder if you’d like to mix it directly into the filling.

4. Mix the Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, then the eggs one at a time, beating well after each addition.

Mix in the sour cream, lemon zest, lemon juice (with lavender), and vanilla extract. Be careful not to overmix at this stage to prevent a cracked cheesecake.

5. Bake:

Pour the cheesecake filling over the cooled crust. Bake in a water bath for 50–60 minutes at 325°F (163°C), or until the center is just set.

Once done, turn off the oven, crack the door slightly, and let the cheesecake rest for 30 minutes.
After 30 minutes, remove the cheesecake from the oven and allow it to cool to room temperature.
Chill the cheesecake in the fridge for at least 4 hours, preferably overnight, to let it firm up and set.

6. Top & Serve:

Before serving, top the cheesecake with pieces of fresh honeycomb. For added sweetness, drizzle with extra honey and garnish with dried lavender buds or lemon zest.

Notes

Culinary Lavender: Be sure to use culinary lavender, as it’s safe for consumption and provides a delicious floral flavor. To tone down the floral notes, start with 1 teaspoon of lavender and taste after steeping.
Whipped Cream Option: For a lighter touch, add a layer of whipped cream or mascarpone underneath the honeycomb before serving.
Make-Ahead: This cheesecake needs at least 4 hours to chill, but overnight chilling will give the best texture.

Nutritional Information (Per Serving)

Calories: 500 kcal
Sugar: 30g
Sodium: 220mg
Fat: 32g
Saturated Fat: 18g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg

Conclusion

This Lemon Lavender Cheesecake with Honeycomb is a sophisticated dessert that combines bright lemon flavors with aromatic lavender and the crunch of honeycomb. Whether you’re serving it for a special occasion or a family dinner, this cheesecake will be a memorable treat that everyone will love. Enjoy this delightful fusion of floral, sweet, and creamy elements in every bite!

FAQs

1. Can I make this cheesecake dairy-free?

Yes, you can substitute the cream cheese with dairy-free cream cheese, and the sour cream can be swapped with a plant-based alternative like coconut yogurt or vegan sour cream.

2. Can I use dried lavender instead of fresh?

Yes, you can use dried lavender, but make sure to use culinary lavender to avoid bitterness. Ground lavender works well in the filling for a more intense flavor.

3. How do I prevent cracks in my cheesecake?

To avoid cracks, make sure not to overmix the filling. Baking the cheesecake in a water bath (bain-marie) also helps keep the texture smooth and prevents cracks from forming.

4. Can I make this cheesecake ahead of time?

Yes, this cheesecake needs to chill for at least 4 hours, but it’s best if you make it a day in advance. It will keep in the fridge for up to 5 days.

5. Can I use a different crust?

Yes! You can use crushed shortbread for a buttery twist, or even try a gluten-free graham cracker crust if you prefer a gluten-free version.