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Lemon Lavender Cheesecake with Honeycomb

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This Lemon Lavender Cheesecake with Honeycomb is a sophisticated dessert combining zesty lemon, floral lavender, and the crunch of honeycomb. The creamy filling sits on a graham cracker crust, making it the perfect balance of flavors and textures for special occasions or a sweet indulgence.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 2 hours (including chilling time)
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 ½ cups graham cracker crumbs (or crushed shortbread for a buttery twist)

¼ cup sugar

½ cup melted butter

Pinch of salt

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

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.
  2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, salt, and melted butter. Press the mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then remove from the oven and let it cool.
  3. Infuse Lavender: Steep culinary lavender in fresh lemon juice for about 10 minutes, then strain out the lavender. Alternatively, grind the lavender finely with a spice grinder for mixing directly into the filling.
  4. Mix the Filling: Beat the cream cheese until smooth. Add the sugar, eggs one at a time, and beat well. Mix in sour cream, lemon zest, lemon juice (with lavender), and vanilla extract. Be careful not to overmix.
  5. Bake: Pour the filling over the cooled crust and bake in a water bath for 50-60 minutes at 325°F (163°C), or until the center is just set. After baking, leave the cheesecake in the oven for 30 minutes with the door slightly ajar to cool.
  6. Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to set.
  7. Top & Serve: Top the cheesecake with honeycomb chunks and drizzle with extra honey if desired. Garnish with dried lavender buds or lemon zest.

Notes

  • For a dairy-free version, substitute with plant-based cream cheese and sour cream.
  • Adjust the lavender amount based on your taste. Start with 1 teaspoon for a milder flavor.
  • For a lighter touch, you can add a whipped cream topping underneath the honeycomb.
  • Chill time is crucial; make it a day ahead for the best texture.
  • Store leftovers in the fridge for up to 5 days.

Nutrition

Find it online: https://cheftinaskitchen.com/lemon-lavender-cheesecake-with-honeycomb/