Description
Creamy lemon cheesecake infused with delicate culinary lavender and topped with fresh honeycomb. This elegant dessert combines citrus tang and floral aroma for a perfect spring or summer treat.
Ingredients
Crust:
1 ½ cups graham cracker crumbs (or crushed shortbread)
¼ cup sugar
½ cup melted butter
Pinch of salt
Filling:
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
Topping:
Fresh honeycomb chunks
Drizzle of honey (optional)
Sprinkle of dried lavender buds or lemon zest
Instructions
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Preheat oven to 325°F (163°C). Line a springform pan with parchment paper.
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Mix crust ingredients; press into pan. Bake 10 minutes, then cool.
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Steep lavender in lemon juice for 10 minutes, then strain.
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Beat cream cheese smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon zest, lemon juice with lavender, and vanilla.
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Pour filling over crust. Bake in water bath for 50–60 minutes until center is just set. Let rest 30 minutes in oven with door ajar. Chill 4+ hours.
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Top with honeycomb, drizzle honey, garnish with lavender or zest before serving.
Notes
- Don’t overmix filling to keep it light.
- Culinary lavender is best for a balanced flavor.
- Use a water bath to prevent cracks.
- Substitute gluten-free ingredients as needed.
- Prep Time: 20 minutes
- chill time: 4+ hours
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: american/fusion
