Lemon Lavender Cheesecake Topped with Honeycomb
A creamy and velvety cheesecake infused with zesty lemons and delicate lavender notes, topped with crunchy honeycomb.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp lavender extract
- ½ cup sour cream
- Honeycomb, for topping
Instructions
- Preheat the oven to 325°F (160°C).
- Mix the graham cracker crumbs and melted butter until combined.
- Press the crust into a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until golden and fragrant.
- Beat the cream cheese with an electric mixer until smooth and creamy.
- Add granulated sugar, lemon juice, and zest; beat until well combined.
- Mix in lavender extract and sour cream until smooth.
- Pour the filling over the crust, spreading evenly.
- Bake for 55-60 minutes or until edges are set with a slight jiggle in the center.
- Let it cool in the oven for an hour with the door cracked.
- Chill in the refrigerator for at least 4 hours or overnight.
- Prepare the honeycomb topping and sprinkle it on the cheesecake before serving.
- Slice and serve with optional honey or whipped cream.
Notes
For added flavor, garnish with lemon zest and a sprig of lavender. The cheesecake can be made gluten-free by using gluten-free graham cracker crumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cheesecake, lemon, lavender, dessert, honeycomb