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Lemon Lavender Cheesecake Topped with Honeycomb: A Culinary Masterpiece

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A creamy lemon cheesecake infused with delicate lavender, baked over a buttery crust, and crowned with fresh honeycomb for an elegant balance of citrus, floral, and natural sweetness.

Ingredients

1½ cups graham cracker crumbs (or crushed shortbread)

¼ cup sugar

½ cup melted butter

Pinch of salt

24 oz 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 chunks

Drizzle of honey (optional)

Dried lavender buds or lemon zest for garnish

Instructions

  1. Preheat oven to 325°F (160°C). Combine crust ingredients and press into a 9-inch springform pan. Bake 8–10 minutes; cool slightly.
  2. If steeping lavender, warm lemon juice, steep lavender 5–10 minutes, then strain. Alternatively, finely grind and add directly.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined.
  4. Mix in sour cream, lemon juice, zest, vanilla, and lavender. Stir gently until smooth.
  5. Pour filling over crust. Place in a larger pan, add hot water halfway up the sides, and bake 55–65 minutes until edges are set and center jiggles slightly.
  6. Cool in oven with door cracked for 1 hour. Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
  7. Before serving, top with honeycomb chunks, drizzle with honey if desired, and garnish with lavender buds or lemon zest.

Notes

Lavender is potent—start with less and adjust to taste.

Fresh lemon juice provides the brightest flavor.

Add honeycomb just before serving to prevent dissolving.

Use a water bath to reduce cracking risk.

Nutrition

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