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u3887994962 lemon lavender cheesecake with honeycomb topping 117fbfd2 377f 458f a56f 15457cbfe15c 3

Lemon Lavender Cheesecake with Honeycomb

A creamy lemon lavender cheesecake with a delicate floral aroma, bright citrus flavor, and a crunchy honeycomb topping for an elegant dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups Graham cracker crumbs
  • 1/4 cup Granulated sugar
  • 1/2 cup Unsalted butter, melted
Cheesecake Filling
  • 24 oz Cream cheese, softened
  • 3/4 cup Granulated sugar
  • 3 Large eggs room temperature
  • 1/3 cup Sour cream
  • 1/4 cup Fresh lemon juice
  • 1 tbsp Lemon zest
  • 1 tsp Vanilla extract
  • 1 tsp Culinary lavender finely ground or infused
Topping
  • 1 cup Honeycomb pieces for topping

Equipment

  • Springform Pan
  • Electric mixer

Method
 

Instructions
  1. Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 10 minutes. Let cool.
  2. Warm the lemon juice slightly and steep the lavender for a few minutes. Strain and set aside.
  3. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon zest, vanilla, and infused lemon juice.
  4. Pour filling over crust. Bake in a water bath for 50–60 minutes until the center is slightly set.
  5. Cool gradually, then refrigerate for at least 4 hours or overnight. Top with honeycomb before serving.

Notes

Use culinary-grade lavender only. Add honeycomb just before serving to keep it crisp.