Description
Indulge in the delicate flavors of this exquisite Lemon Lavender Cheesecake with a delightful honeycomb topping. Creamy, floral, and utterly decadent, this dessert is a perfect blend of tart lemon, aromatic lavender, and sweet honey.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon dried culinary lavender, finely ground
For the topping:
- 1/2 cup honey
- fresh honeycomb pieces for garnish
- additional lemon zest and lavender buds (optional)
Instructions
- Preheat oven and prepare crust: Preheat oven to 325°F (160°C). Mix crust ingredients and press into a springform pan. Bake and set aside to cool.
- Prepare filling: Beat cream cheese and sugar, then add eggs one at a time. Mix in remaining filling ingredients until smooth. Pour over crust.
- Bake: Bake cheesecake until set with a slightly wobbly center. Cool in the oven, then refrigerate.
- Add topping: Warm honey and drizzle over chilled cheesecake. Garnish with honeycomb, lemon zest, and lavender.
Notes
- For the best texture, avoid overmixing after adding eggs.
- Grind lavender finely to prevent a soapy flavor—less is more with floral notes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
