Lemon Lavender Cheesecake Topped with Honeycomb
A delightful cheesecake that combines the zing of fresh lemons with enchanting floral notes of lavender, topped with sweet honeycomb.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp lavender extract
- ½ cup sour cream
- Honeycomb, for topping
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs with melted butter until resembling wet sand, then press into the bottom of the pan.
- Bake the crust for 10 minutes, then remove and let it cool.
- Beat cream cheese until smooth. Gradually add sugar.
- Mix in lemon juice, zest, lavender extract, and sour cream until combined.
- Pour cheesecake filling over the cooled crust and smooth the top.
- Bake for 55-60 minutes until edges are set with a slight wobble.
- Cool in the oven for an hour, then refrigerate for at least 4 hours.
Notes
For a healthier option, substitute unsalted butter with melted coconut oil, and Greek yogurt for sour cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, lemon, lavender, dessert, honeycomb, springform pan, baking