Description
This Lemon Lavender Cheesecake features a creamy texture with zesty lemon and floral lavender flavors, topped with crunchy honeycomb for an added sweetness.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- Zest of 2 lemons
- 1 tsp lavender extract
- 1 cup sour cream
- 1/2 cup honey
- 1/4 cup sugar for honeycomb
- 1/2 cup water
Instructions
- Preheat your oven to 325°F (160°C). Grease a springform pan, making it easier to release the cheesecake later.
- Combine graham cracker crumbs with melted butter until they resemble wet sand. Press this mixture firmly into the bottom of the springform pan to form a sturdy crust.
- Beat the softened cream cheese with sugar until smooth and creamy, removing lumps for a velvety texture.
- Add eggs one at a time, ensuring incorporation before adding the next. Mix in lemon juice, lemon zest, and lavender extract.
- Stir in the sour cream until everything blends well.
- Pour the cheesecake mixture over the crust, spreading it evenly.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours.
- Combine sugar and water for the honeycomb, bring to a boil, then stir in honey. Simmer until light amber, remove from heat, and stir in baking soda. Pour onto a baking sheet to cool.
- Top the chilled cheesecake with broken honeycomb pieces before serving.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth filling. This cheesecake can be made ahead of time, and it’s best served chilled.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg