Lemon Lavender Cheesecake with Honeycomb

Why You’ll Love Lemon Lavender Cheesecake with Honeycomb Recipe

This cheesecake strikes an elegant balance between citrus brightness and floral subtlety, offering something more ‘grown‑up’ than a classic plain cheesecake. The honeycomb topping gives each bite a delightful crunch, making it not just flavorful but fun to eat. It’s a showstopper dessert that tastes as special as it looks—perfect for dinner parties or any time you want to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

• 1 1/2 cups graham cracker crumbs (or crushed shortbread)

• 1/4 cup sugar

• 1/2 cup melted butter

• Pinch of salt

Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened

• 3/4 cup granulated sugar

• 3 large eggs

• 1/3 cup sour cream

• 1/4 cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• 1–2 tsp culinary lavender, finely ground or steeped

Topping:

• Fresh honeycomb (cut into small chunks)

• Drizzle of extra honey (optional)

• A tiny sprinkle of dried lavender buds or lemon zest for garnish

Directions

1. Preheat & prepare
   Preheat the oven to 325 °F (163 °C). Line the bottom of a springform pan with parchment paper.

2. Make the crust
   Combine graham cracker crumbs (or crushed shortbread), sugar, salt, and melted butter. Press this mixture firmly into the bottom of the pan. Bake for about 10 minutes, then let it cool.

3. Infuse lavender
   Steep the culinary lavender in the lemon juice for about 10 minutes, then strain out the solids (you may reserve some bits for stronger flavor or garnish). Alternatively, grind the dried lavender finely and mix it directly into the batter.

4. Mix the filling
   Beat the softened cream cheese until smooth. Add sugar, then the eggs one at a time, mixing gently. Add sour cream, lemon zest, the lemon juice (with lavender), and vanilla. Be careful not to overmix—stir just until combined.

5. Bake
   Pour the filling over the cooled crust. Place the pan in a water bath (a larger pan with hot water around the cheesecake pan) and bake for 50–60 minutes, until the edges are set but the center has a slight jiggle. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes. Then refrigerate (chill) for at least 4 hours—or ideally overnight.

6. Top & serve
   Once fully chilled and set, remove the cheesecake from the pan. Just before serving, break or place pieces of honeycomb over the top. Optionally drizzle a bit more honey and garnish with dried lavender buds or extra lemon zest.

Servings and timing

• Yield: 12 servings

• Prep time: ~ 30 minutes

• Bake time: ~ 60 minutes

• Chilling time: at least 4 hours (preferably overnight)

• Total time (including chilling): ~ 6 hours 30 minutes

Variations

• Lavender intensity adjustment: Start with 1 tsp culinary lavender; increase to 2 tsp if you prefer a stronger floral note.

• Alternative crusts: Use crushed shortbread, digestive biscuits, or even almond cookie crumbs for variation.

• Underlayer cream: Add a thin layer of whipped cream or mascarpone under the honeycomb to soften the contrast in texture.

• Mini versions: Bake in cupcake molds or mini springform pans for individual servings.

• Citrus twist: Substitute part of the lemon with lime juice or zest for a citrus mix.

Storage/Reheating

Store the cheesecake covered (loosely with plastic wrap or in an airtight container) in the refrigerator. It keeps well for up to 4–5 days. Do not freeze with the honeycomb topping — the crunch will be lost. If you need to freeze, omit the honeycomb until after thawing. To serve, just let it sit at room temperature for 10–15 minutes before slicing to ensure smooth texture.

FAQs

What type of lemon should I use?

Choose fresh, organic lemons if possible. Their zest and juice provide a brighter, cleaner flavor than bottled lemon juice.

Can I adjust the strength of the lavender flavor?

Yes. Use a conservative amount (1 tsp) at first, steep and taste, and you can always add more up to 2 tsp if you want a more pronounced floral note.

How do I ensure the cheesecake remains smooth and creamy?

Avoid overmixing the batter. Use a water bath to maintain gentle, even baking conditions. Let the cheesecake cool gradually by cracking the oven door before removing it completely.

What should I do if I can’t find edible lavender?

Use a high‑quality culinary lavender extract, but very sparingly—too much can overpower the dessert.

How can I perfect the honeycomb topping?

If making it yourself, watch the caramelization process closely and pour it onto parchment paper to cool. If using store‑bought, pick one that retains crispness.

Are there alternative ways to serve this dessert?

Yes. Try mini cheesecakes, layered jars (cheesecake + crushed honeycomb + citrus compote), or deconstructed versions with components served side by side.

Can I make this ahead of time?

Definitely. Bake and chill the cheesecake a day ahead; add the honeycomb just before serving for best texture.

Can I freeze leftovers?

Yes — but freeze before adding honeycomb. Wrap tightly, and thaw in the refrigerator. Add fresh honeycomb after thawing.

What if the top cracks during baking?

This is common. A crack can be hidden by topping with honeycomb, lemon zest, or lavender buds. To minimize cracks, avoid overbaking and cool the cheesecake gradually.

Can I omit the honeycomb topping entirely?

Yes — it’s optional. You’ll still have a lovely lemon lavender cheesecake without it. Just skip that step, or perhaps top with berries or a light glaze instead.

Conclusion

This Lemon Lavender Cheesecake with Honeycomb is a dessert that merges elegance and delight in every bite. The zesty brightness of lemon, nuanced floral whisper of lavender, and the crunchy surprise of honeycomb bring something truly memorable to the table. With a bit of patience and care, you can create a dessert that’s not only beautiful to look at but extraordinary to taste. Happy baking!

Lemon Lavender Cheesecake with Honeycomb

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A creamy, floral, and citrusy dessert, this Lemon Lavender Cheesecake with Honeycomb is a stunning and unique treat that combines the tang of lemon, the delicate aroma of lavender, and the rich sweetness of honeycomb for an unforgettable flavor experience.

• Author: Emily
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 6 hours (including chilling time)
• Yield: 10–12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 3 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• ½ cup sour cream
• 1 tsp dried culinary lavender, ground
• Fresh honeycomb (for topping)
• Lavender buds and lemon zest (for garnish, optional)

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Instructions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press the mixture firmly into the bottom of the prepared pan to form a crust.
3. Bake the crust for 10 minutes. Remove from the oven and set aside to cool.
4. In a large bowl, beat the softened cream cheese until smooth. Add ¾ cup sugar and mix until well combined.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in vanilla extract, lemon zest, lemon juice, sour cream, and ground lavender. Blend until smooth and creamy.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake the cheesecake for 50–60 minutes, or until the center is set but still slightly jiggly.
9. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
10. Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
11. Before serving, top with pieces of fresh honeycomb, and garnish with lavender buds and lemon zest if desired.

Notes

• Ensure cream cheese is fully softened to avoid lumps in the batter.
• Use culinary lavender only—non-edible types can be toxic.
• Honeycomb can be purchased from specialty stores or farmers markets.
• For a stronger lavender flavor, infuse lavender in the cream overnight and strain before use.

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 28g
• Sodium: 240mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 105mg