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Lemon Lavender Cheesecake Honeycomb: Divine 1-Hour Bake

Lemon Lavender Cheesecake Honeycomb
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This Lemon Lavender Cheesecake with Honeycomb recipe offers an elegant dessert. It balances bright lemon with subtle floral lavender notes. A crunchy honeycomb topping adds delightful texture. It’s a visually stunning and delicious treat perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 3 (8 oz) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 cup sour cream
  • 1 tsp dried culinary lavender, ground
  • Fresh honeycomb, for topping
  • Lavender buds and lemon zest, for garnish (optional)

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. Bake the crust for 10 minutes. Remove from the oven and set aside to cool.
  3. In a large bowl, beat the softened cream cheese until smooth. Add 3/4 cup sugar and mix until well combined.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in vanilla extract, lemon zest, lemon juice, sour cream, and ground lavender. Blend until smooth and creamy.
  6. Pour the filling over the cooled crust and smooth the top with a spatula.
  7. Bake the cheesecake for 50–60 minutes, or until the center is set but still slightly jiggly.
  8. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
  9. Remove the cheesecake from the oven and let it cool completely at room temperature.
  10. 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

Find it online: https://bakerslider.com/lemon-lavender-cheesecake-honeycomb/

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