Lemon Lavender Cheesecake with Honeycomb Bliss
A delightful cheesecake that combines a bright lemon flavor with the floral notes of lavender, topped with a sweet honeycomb for a crunchy finish.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
For the cheesecake filling
- 2 cups cream cheese Use room temperature to avoid lumps.
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon lemon zest
- 0.25 cup fresh lemon juice
- 1 tablespoon dried lavender Use less if using fresh lavender.
For the honeycomb topping
- 1 cup honey
- 0.25 cup sugar For honeycomb
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of the pan.
Cheesecake Filling
- In a mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one by one, mixing well after each addition.
- Mix in sour cream, lemon zest, lemon juice, and dried lavender.
- Pour the cheesecake filling over the crust and smooth the top.
Baking
- Bake for 50-60 minutes until the center is set.
- Let it cool, then refrigerate for at least 4 hours.
Honeycomb Preparation
- In a saucepan, dissolve sugar in honey over medium heat until it bubbles.
- Allow to cook until golden, then pour onto parchment paper to cool.
Serving
- Once the cheesecake is set, top with honeycomb and serve chilled.
Notes
Keep the cheesecake covered in the fridge for up to 4 days. Store honeycomb separately to keep it crisp.