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Lemon Lavender Cheesecake Topped with Honeycomb

Lemon Lavender Cheesecake Topped with Honeycomb Bliss

A delightful Lemon Lavender Cheesecake Topped with Honeycomb that combines creamy decadence with floral and zesty flavors for an elegant dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free crumbs if needed.
  • 2 tablespoons Sugar Adjust for your preferred sweetness.
  • 1/4 teaspoon Salt Opt for sea salt for a gourmet touch.
  • 5 tablespoons Butter Can substitute with coconut oil for dairy-free.
For the Filling
  • 2 tablespoons Culinary Lavender Ensure it’s food-grade for safety.
  • 1/2 cup Lemon Juice Feel free to experiment with other citrus juices.
  • 16 ounces Cream Cheese Try vegan cream cheese for a dairy-free option.
  • 3/4 cup Sugar Consider coconut sugar for a lower glycemic index.
  • 3 large Eggs Substitute with flax or chia eggs for a vegan option.
  • 1 cup Sour Cream Non-dairy yogurt works well if preferred.
  • 1 tablespoon Lemon Zest Organic lemons will give the best taste.
  • 1 teaspoon Vanilla Extract Always choose high-quality extracts for the best results.
For the Topping
  • 1/2 cup Honeycomb Can be swapped with crushed meringue for variety.
  • 2 tablespoons Honey Maple syrup could be a lovely alternative.
  • 1 tablespoon Lavender Buds Use sparingly for visual appeal.
  • 1 tablespoon Lemon Zest Brightens the presentation.

Equipment

  • springform pan
  • Mixing Bowl
  • Electric mixer
  • Baking dish
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare your springform pan by lining the bottom with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter until it resembles wet sand. Press into the bottom of the springform pan and bake for 10 minutes.
  3. While the crust cools, steep culinary lavender in fresh lemon juice for 10 minutes, then strain or grind it.
  4. Beat cream cheese until smooth, then gradually add sugar. Mix in eggs one at a time, followed by sour cream, lemon zest, infused lemon juice, and vanilla extract.
  5. Pour the filling over the cooled crust and place the pan in a baking dish filled with hot water. Bake for 50-60 minutes until set, then let rest in the oven for another 30 minutes.
  6. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
  7. Remove from the springform pan, top with honeycomb pieces, drizzle with honey, and garnish with lavender buds and lemon zest before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Using a water bath helps maintain moisture and prevents cracking. Ensure ingredients are at room temperature for the best texture.

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