Description
Lemon Lavender Cheesecake Topped with Honeycomb is an elegant and refreshing dessert that perfectly combines the bright zest of lemon, the subtle floral aroma of lavender, and the crunchy sweetness of honeycomb. This creamy cheesecake features a buttery graham cracker crust and offers a unique flavor harmony that’s ideal for special occasions or anytime you crave a gourmet twist on classic cheesecake.
Ingredients
Scale
Crust
- 1 1/2 cups graham crackers or digestive biscuits, crushed
- 6 tablespoons unsalted butter, melted
Filling
- 24 oz (675 g) cream cheese, room temperature
- 1/2 cup sour cream
- 1 cup granulated sugar
- 3 large eggs, room temperature
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tablespoon dried culinary lavender buds
Topping
- Honeycomb pieces, for topping (about 1 cup)
Instructions
- Prepare the crust: Start by crushing graham crackers or digestive biscuits into fine crumbs, then mix them with melted butter until the consistency resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create an even base. Chill while preparing the filling to ensure it sets well.
- Create the lavender and lemon filling: In a large bowl, beat cream cheese until smooth and creamy. Add sugar and continue mixing until well combined. Slowly incorporate eggs one at a time, then blend in sour cream, lemon zest, and lemon juice. Gently fold in dried lavender buds, making sure they are evenly distributed throughout the batter.
- Bake the cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for about 50-60 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually, preventing cracks.
- Chill and top with honeycomb: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to firm up completely. Just before serving, sprinkle generous chunks of crunchy honeycomb on top to add the signature sweet and crunchy finish that completes this dessert beautifully.
Notes
- Ensure cream cheese and eggs are at room temperature before mixing for a smoother batter without lumps.
- Avoid overbaking; aim for a slightly jiggly center to prevent a dry, cracked cheesecake.
- Use culinary lavender specifically meant for cooking to avoid bitterness.
- Chill the cheesecake thoroughly for the best texture and easy slicing.
- Add honeycomb topping just before serving to maintain its crunchiness.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of cheesecake)
- Calories: 380
- Sugar: 25g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: lemon cheesecake, lavender cheesecake, honeycomb topping, floral dessert, creamy cheesecake, lemon dessert, elegant cheesecake
