Description
Indulge in the delicate flavors of this elegant Lemon Lavender Cheesecake with Honeycomb. The creamy texture of the cheesecake pairs perfectly with the subtle floral notes of lavender and the sweetness of honey, creating a dessert that is both sophisticated and delicious.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon culinary-grade dried lavender, finely crushed
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup honey
- honeycomb pieces for garnish
- lemon zest and lavender buds for decoration (optional)
Instructions
- Preheat the oven and prepare the crust: Preheat the oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper. Mix the graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, lemon juice, lemon zest, lavender, and vanilla. Pour over crust.
- Bake and cool: Bake the cheesecake until set. Let it cool in the oven, then chill in the fridge.
- Finish with the topping: Warm honey and drizzle over the cheesecake. Garnish with honeycomb, lemon zest, and lavender buds.
Notes
- For best flavor, use culinary-grade lavender sparingly.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 29g
- Sodium: 270mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
