Description
Indulge in the delicate flavors of lemon and lavender with this exquisite Lemon Lavender Cheesecake, topped with a sweet honey drizzle and edible honeycomb pieces. A perfect blend of floral and citrus notes in a creamy, decadent dessert.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs
- 1 tablespoon all-purpose flour
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon culinary lavender, finely ground or crushed
Topping:
- 1/3 cup honey
- edible honeycomb pieces
- fresh lavender sprigs or lemon zest curls for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Make the filling: Beat cream cheese until smooth, add sugar, sour cream, heavy cream, and flour. Mix in eggs, lemon zest, lemon juice, and lavender. Pour over crust.
- Bake: Bake for 55-65 minutes until set. Cool in the oven, then chill in the fridge for at least 4 hours.
- Final touches: Drizzle with honey, add honeycomb pieces, and garnish with lavender or lemon zest. Serve chilled.
Notes
- Use culinary-grade lavender for best results
- Strain the filling for a smoother texture if desired
- Optional but recommended: add honeycomb for texture and visual appeal
- Store leftovers covered in the fridge for up to 5 days
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
