Why You’ll Love This Recipe

This cheesecake combines bright lemon with delicate lavender for a unique and sophisticated flavor profile. The creamy, smooth texture of the cheesecake is perfectly complemented by the crunchy honeycomb topping, creating a dessert that’s both elegant and indulgent. It’s ideal for special occasions or whenever you want to impress with a homemade gourmet treat.

ingredients

Crust:

1 ½ cups graham cracker crumbs (or crushed shortbread for a buttery twist)
¼ cup sugar
½ cup melted butter
Pinch of salt

Cheesecake 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 (cut into small chunks)
Drizzle of extra honey (optional)
Tiny sprinkle of dried lavender buds or lemon zest for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

Preheat & prep: Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.
Make crust: Mix graham crumbs, sugar, salt, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
Infuse lavender: Steep culinary lavender in lemon juice for about 10 minutes, then strain (optional: keep some bits for stronger flavor). Alternatively, grind the lavender finely to mix directly into the batter.
Mix filling: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract. Avoid overmixing.
Bake: Pour filling over crust. Place pan in a water bath and bake for 50–60 minutes until the center is just set. Turn off oven, crack door, and let cheesecake rest 30 minutes. Chill in fridge at least 4 hours or overnight.
Top & serve: Before serving, place honeycomb chunks on top, drizzle with honey, and garnish with lavender buds and lemon zest.

Servings and timing

Yield: 12 servings
Prep time: 30 minutes
Cook time: 60 minutes
Total time: 6 hours 30 minutes (including chilling)

Variations

Use crushed shortbread in the crust for a richer base.
For a lighter dessert, add a whipped cream or mascarpone layer beneath the honeycomb.
Adjust lavender quantity to taste; start with 1 tsp and increase gradually.
Substitute lemon with orange zest and juice for a citrus twist.

storage/reheating

Storage: Keep refrigerated in an airtight container for up to 4 days.
Reheating: Best served chilled; no reheating recommended.

FAQs

Can I use regular dried lavender instead of culinary lavender?

Culinary lavender is recommended as it is food-safe and less bitter.

How do I grind or steep lavender?

Use a spice grinder for a fine powder or steep in lemon juice and strain before adding.

Can I make this cheesecake dairy-free?

You can try vegan cream cheese and yogurt alternatives, but texture and flavor may vary.

How important is the water bath?

It ensures gentle, even cooking and prevents cracking.

Can I prepare this ahead of time?

Yes, cheesecake tastes best after chilling overnight.

What if I don’t have a springform pan?

Use a regular cake pan lined with parchment, but be careful when removing the cheesecake.

Can I freeze this cheesecake?

Freeze without honeycomb topping for up to 2 months; thaw overnight in fridge.

How do I prevent cracks?

Use the water bath and avoid opening the oven door during baking.

Can I add other toppings?

Fresh berries or a berry compote complement the lemon and lavender flavors.

Is this recipe suitable for special occasions?

Yes, it’s elegant and unique—perfect for celebrations.

Conclusion

Lemon Lavender Cheesecake with Honeycomb is a stunning dessert that balances bright citrus, fragrant lavender, and creamy richness with delightful texture. Its sophisticated flavors and beautiful presentation make it an exceptional choice for entertaining or treating yourself to a gourmet indulgence at home.

Lemon Lavender Cheesecake with Honeycomb

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Author: Chef Sara
Total Time: 6 hours 30 minutes (including chilling)
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

An elegant Lemon Lavender Cheesecake with a bright citrus and floral flavor profile, featuring a creamy smooth filling, a buttery crust, and topped with crunchy honeycomb for a sophisticated and indulgent dessert.

Instructions

Preheat oven to 325°F (163°C). Line bottom of springform pan with parchment paper.
Mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press into pan bottom and bake 10 minutes; cool.
Steep culinary lavender in lemon juice for 10 minutes, strain (optional keep bits). Alternatively, grind lavender finely to add to batter.
Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon zest, lavender-infused lemon juice, and vanilla. Avoid overmixing.
Pour filling over crust. Place pan in water bath and bake 50–60 minutes until center just sets. Turn off oven, crack door, rest 30 minutes. Chill at least 4 hours or overnight.
Before serving, top with honeycomb chunks, drizzle honey, garnish with lavender buds and lemon zest.

Notes

Use crushed shortbread for richer crust.

Add whipped cream or mascarpone layer beneath honeycomb for lighter dessert.

Adjust lavender to taste, starting with 1 tsp.

Substitute orange zest and juice for citrus variation.

Store refrigerated in airtight container up to 4 days.

Best served chilled; avoid reheating.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking, Water Bath
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Approx. 420-460 kcal
Sugar: Approx. 30-35g
Sodium: Approx. 180-210mg
Fat: Approx. 30-33g
Saturated Fat: Approx. 18-20g
Unsaturated Fat: Approx. 8-10g
Trans Fat: 0g
Carbohydrates: Approx. 25-28g
Fiber: Approx. 1g
Protein: Approx. 6-7g
Cholesterol: Approx. 120-140mg