Lemon Lavender Cheesecake Topped with Honeycomb: A Culinary Masterpiece

Why You’ll Love This Recipe

• Combines the refreshing zing of lemon with the delicate aroma of lavender.
• Creamy, velvety cheesecake texture baked to perfection.
• Elegant honeycomb topping adds both beauty and natural sweetness.
• Simple ingredients, yet an extraordinary flavor profile.
• Perfect for weddings, spring gatherings, or an impressive dinner party dessert.

Ingredients

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

For the crust:
1½ cups graham cracker crumbs (or crushed shortbread for a buttery twist)
¼ cup sugar
½ cup melted butter
Pinch of salt

For the 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 (see tips below)

For topping:
Fresh honeycomb (cut into small chunks)
Drizzle of extra honey (optional)
A tiny sprinkle of dried lavender buds or lemon zest for garnish

Directions

1. Prepare the crust: Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs (or shortbread), sugar, melted butter, and a pinch of salt. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then cool slightly.
2. Infuse the lavender (if steeping): Warm the lemon juice gently, then steep the lavender for 5–10 minutes. Strain before using. Alternatively, finely grind dried lavender and add directly to the filling.
3. Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined.
4. Mix in sour cream, lemon juice, lemon zest, vanilla extract, and lavender. Stir until smooth, avoiding overmixing to prevent air bubbles.
5. Bake: Pour the filling over the crust. Place the pan inside a larger baking dish and add hot water halfway up the sides to create a water bath. Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly.
6. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
7. Decorate: Just before serving, top the cheesecake with honeycomb chunks. Drizzle with extra honey if desired, and finish with a sprinkle of lavender buds or lemon zest.

Servings and timing

Serves 10–12 slices
Prep time: 25 minutes
Bake time: 55–65 minutes
Chill time: at least 4 hours (overnight recommended)
Total time: about 6–7 hours including chilling

Variations

• Shortbread crust: Use crushed buttery shortbread cookies for a richer base.
• No-bake version: Make the crust and filling without baking, using gelatin to set the cheesecake.
• Citrus blend: Add orange or lime zest alongside lemon for a layered citrus flavor.
• Herbal twist: Combine lavender with rosemary or thyme for a more complex aroma.

Storage/Reheating

Store covered in the refrigerator for up to 4 days. Freeze without toppings for up to 2 months thaw overnight in the fridge before decorating. Serve chilled and avoid reheating to preserve texture.

FAQs

1. How strong should the lavender flavor be?

Lavender is potent; start with less and adjust to taste to avoid bitterness.

2. Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

3. How do I keep the cheesecake from cracking?

Use a water bath and avoid overbaking stop when the center is slightly jiggly.

4. What type of honeycomb works best?

Use fresh, edible honeycomb from a trusted source for the purest flavor.

5. Can I make this gluten-free?

Yes use gluten-free graham crackers or shortbread for the crust.

6. Is culinary lavender different from regular lavender?

Yes culinary lavender is safe for consumption and has a milder flavor.

7. Can I make this ahead of time?

Yes prepare up to 2 days in advance and add the honeycomb just before serving.

8. Will the honeycomb dissolve on the cheesecake?

Over time, yes. Add it right before serving for the best appearance and texture.

9. Can I skip the honeycomb?

Yes try a lemon glaze or candied lemon slices instead.

10. How do I get clean slices?

Use a hot, sharp knife, wiping clean between cuts.

Conclusion

Lemon Lavender Cheesecake with Honeycomb is an elegant, aromatic dessert that balances tangy citrus, gentle floral notes, and natural sweetness. It’s as visually stunning as it is delicious perfect for making any occasion feel extra special.

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