Lemon Lavender Cheesecake Honeycomb

This Lemon Lavender Cheesecake with Honeycomb is the showstopper dessert that brings together zesty brightness and delicate floral notes all wrapped in a rich creamy texture. You get a whisper of spring with every bite and a stunning crown of fresh honeycomb that dazzles at special gatherings and relaxed tea parties alike.

I fell in love with this cheesecake the first time I brought it to book club The lavender made everyone gasp and the honeycomb felt just a little bit magical

Ingredients

• Graham cracker crumbs or crushed shortbread: These make a sturdy buttery base Use fresh for best crispness
• Granulated sugar: Adds sweetness to both crust and filling Choose fine white sugar for smooth results
• Melted butter: Brings richness to the crust Opt for unsalted and melt just before mixing
• Pinch of salt: Just enough to balance the sweetness and enhance the flavors
• Cream cheese: Use full-fat blocks for the creamiest result Always soften at room temperature
• Large eggs: Bind and set the filling Fresh eggs give the smoothest finish
• Sour cream: Adds tang and tenderness Choose thick high-quality sour cream
• Fresh lemon juice: Gives brightness and fresh tart zing Select juicy lemons and strain juice for best texture
• Lemon zest: Delivers vivid citrus aroma and flavor Always zest before juicing for best oils
• Vanilla extract: Rounds out flavors Real vanilla gives the most depth
• Culinary lavender: This is the floral star Steep in lemon juice or grind for the perfect gentle flavor Only use lavender labeled safe for consumption
• Fresh honeycomb: Sweetens and adds crunch Look for honeycomb at specialty grocers or farmers markets
• Extra honey: Optional but delightful for extra shine Choose a floral varietal for harmony
• Dried lavender buds or lemon zest For garnish: Adds a pretty color pop and aroma Sprinkle just before serving

Step-by-Step Instructions

Preheat and Prepare Pan:

Preheat your oven to 325 degrees Fahrenheit Place a circle of parchment paper on the bottom of your springform pan This makes unmolding the cheesecake easy later

Make the Crust:

Combine graham cracker or shortbread crumbs with sugar melted butter and a pinch of salt Mix until the texture resembles damp sand Pour into your prepared pan and use the bottom of a glass to press evenly across the base Bake in the oven for about 10 minutes until just golden and let it cool completely

Infuse the Lavender:

Place culinary lavender in fresh squeezed lemon juice Let it steep for about 10 minutes The lemon draws out floral notes Strain with a fine sieve or cheesecloth for a more delicate flavor or grind the lavender and skip straining if you want more intense aroma

Mix the Cream Cheese Filling:

Beat the softened cream cheese in a stand mixer on medium speed until completely smooth Add in sugar and blend again Crack eggs in one at a time stirring to fully incorporate each Add the sour cream fresh lemon juice with infused lavender zest and vanilla Gently mix until smooth but avoid overmixing to ensure a creamy tender texture

Bake the Cheesecake:

Pour the filling onto your cooled crust Tap the pan gently to pop bubbles Place the pan in a larger roasting pan and add hot water to come halfway up the sides This water bath keeps the texture velvety Bake for 50 to 60 minutes The center should be just set but still have a gentle wobble when you nudge the pan Turn off the oven and leave the door ajar Let the cheesecake rest in the warm oven for 30 minutes

Chill and Finish:

Transfer the cheesecake to your fridge and chill for at least 4 hours or better yet overnight Cold chilling helps the flavors meld and makes slicing neat Just before serving gently unmold the cheesecake top with chunks of honeycomb drizzle with a little honey and scatter some dried lavender or extra lemon zest over the top

Save

My favorite part is the first bite of honeycomb as it crackles before melting into the creamy cheesecake It instantly reminds me of my grandmother’s garden with lavender blooming near her old lemon tree Making this always carries me back there

Storage Tips

This cheesecake needs to stay cold Cover the pan tightly with plastic wrap or a lidded cake dome and refrigerate for up to five days If you want to enjoy it later freeze individual slices flat and then wrap them well before storing for up to one month Allow to thaw overnight in the fridge before serving

Ingredient Substitutions

If you cannot find culinary lavender try a tiny drop of food grade lavender extract as a backup For a gluten free crust use your favorite gluten free cookies instead of graham crackers If cream cheese is hard to find mascarpone works as a great substitute but brings a richer flavor

Serving Suggestions

Serve slices with a little extra drizzle of honey or a dollop of whipped cream For an elegant touch sprinkle with extra lemon zest or even a few candied violets This cheesecake pairs perfectly with a cup of herbal tea or a sparkling lemonade for a refreshing finish

Cultural and Historical Context

Cheesecake has roots stretching back to ancient Greece where it was a celebratory food Lavender was prized for its soothing scent and flavor in classic French and English cooking Now the combination of lemon and lavender is a modern classic often found in patisserie and cafe sweets The honeycomb nods to traditional English and Mediterranean desserts where fresh comb was prized

Recipe FAQs

→ What type of lavender should I use?

Always use culinary lavender, as ornamental varieties can taste soapy or bitter. Look for edible lavender labeled safe for kitchen use.

→ How do I prevent cracks in the cheesecake?

Bake the cheesecake in a water bath and avoid overmixing the batter to prevent cracks and maintain a smooth surface.

→ Can the filling be made ahead?

Yes, the cheesecake sets best after several hours in the fridge, so preparing a day ahead is ideal for flavor and texture.

→ Is fresh honeycomb necessary for topping?

While honeycomb adds unique texture and sweetness, you can substitute with a drizzle of quality honey and an extra sprinkle of lavender or lemon zest.

→ Can this dessert be made vegan?

Yes, you can use plant-based cream cheese, egg substitute, and vegan butter for a fully vegan version.

→ How do I infuse lavender flavor?

Steep lavender in lemon juice before mixing into the batter, or finely grind and blend directly, tasting as you go to control the floral intensity.