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.
Ingredients
1 ½ cups graham cracker crumbs (or crushed shortbread)
¼ cup sugar
½ cup melted butter
Pinch of salt
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
Fresh honeycomb (cut into small chunks)
Drizzle of extra honey (optional)
Tiny sprinkle of dried lavender buds or lemon zest for garnish
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
