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Ultimate Lemon Lavender Cheesecake Topped with Honeycomb Recipe

Ultimate Lemon Lavender Cheesecake Topped with Honeycomb Recipe
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★★★★★

4.9 from 12 reviews

This Ultimate Lemon Lavender Cheesecake offers a delightful blend of tangy lemon and fragrant lavender infused cream cheese filling resting on a buttery graham cracker crust, topped with fresh honeycomb and a drizzle of honey for a luxurious finish. Perfect for spring and summer gatherings, this recipe balances floral and citrus flavors with creamy richness.

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

  1. Preheat & Prep: Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper to prevent sticking and ensure easy removal of the cheesecake after baking.
  2. Make Crust: In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter until the mixture is well combined and resembles wet sand. Press this mixture firmly into the bottom of your springform pan to create an even crust. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
  3. Infuse Lavender: Steep the culinary lavender in the fresh lemon juice for about 10 minutes to extract the floral flavor. After steeping, strain the mixture to remove lavender bits, or optionally keep some bits for a stronger taste. Alternatively, grind the lavender finely with a spice grinder if you prefer to mix it directly into the filling.
  4. Mix Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue to mix. Add eggs one at a time, beating well after each addition to avoid lumps. Mix in sour cream, lemon zest, the lavender-infused lemon juice, and vanilla extract. Stir gently and avoid overmixing to keep the filling smooth and prevent cracking during baking.
  5. Bake: Pour the cheesecake filling over the cooled crust evenly. Place the springform pan in a larger pan filled with about 1 inch of hot water to create a water bath, which helps bake the cheesecake evenly and prevents cracking. Bake for 50-60 minutes, or until the center is just set but still slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes to cool gradually. Then, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up fully.
  6. Top & Serve: Once chilled and set, remove the cheesecake from the springform pan. Place fresh honeycomb pieces decoratively on top of the cheesecake. Drizzle with a little extra honey if desired and garnish with a tiny sprinkle of dried lavender buds or lemon zest for an elegant presentation. Slice and serve chilled.

Notes

  • Use culinary-grade lavender to avoid a bitter taste and ensure safety for consumption.
  • Steeping lavender in lemon juice allows a gentle infusion of flavor; alternatively, finely ground lavender provides a stronger taste.
  • Water bath baking helps prevent cracks and gives the cheesecake a smooth texture.
  • Chilling the cheesecake overnight yields the best texture and flavor.
  • Graham cracker crumbs can be substituted with crushed shortbread cookies for a richer crust.
  • For a sweeter topping, add extra honey drizzle just before serving.

Nutrition

Keywords: lemon cheesecake, lavender cheesecake, honeycomb topping, lemon dessert, floral cheesecake, spring dessert, no crack cheesecake

Find it online: https://tastemadebyclara.com/ultimate-lemon-lavender-cheesecake-topped-with-honeycomb-recipe/