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Lemon Lavender Cheesecake with Honeycomb Recipe

Lemon Lavender Cheesecake with Honeycomb Recipe
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4.7 from 16 reviews

Indulge in the delicate flavors of lemon and lavender with this exquisite Lemon Lavender Cheesecake, topped with a sweet honey drizzle and edible honeycomb pieces. A perfect blend of floral and citrus notes in a creamy, decadent dessert.

Ingredients

Units Scale

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 3 large eggs
  • 1 tablespoon all-purpose flour
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon culinary lavender, finely ground or crushed

Topping:

  • 1/3 cup honey
  • edible honeycomb pieces
  • fresh lavender sprigs or lemon zest curls for garnish (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  2. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
  3. Make the filling: Beat cream cheese until smooth, add sugar, sour cream, heavy cream, and flour. Mix in eggs, lemon zest, lemon juice, and lavender. Pour over crust.
  4. Bake: Bake for 55-65 minutes until set. Cool in the oven, then chill in the fridge for at least 4 hours.
  5. Final touches: Drizzle with honey, add honeycomb pieces, and garnish with lavender or lemon zest. Serve chilled.

Notes

  • Use culinary-grade lavender for best results
  • Strain the filling for a smoother texture if desired
  • Optional but recommended: add honeycomb for texture and visual appeal
  • Store leftovers covered in the fridge for up to 5 days

Nutrition

Find it online: https://easy-tapas-recipes.com/lemon-lavender-cheesecake-with-honeycomb-recipe/