Description
A delightful cheesecake infused with lemon and lavender flavors, topped with homemade honeycomb.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 tablespoon dried culinary lavender
- 1 cup sour cream
- ¼ cup honey
- 1 cup sugar (for honeycomb)
- ¼ cup water (for honeycomb)
- 1 teaspoon baking soda (for honeycomb)
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, lemon zest, lemon juice, and dried lavender until fully incorporated.
- Gently fold in the sour cream until just combined. Pour the cheesecake mixture over the crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
- To make the honeycomb, combine 1 cup of sugar and ¼ cup of water in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a golden amber color (about 5-7 minutes).
- Remove the saucepan from heat and quickly whisk in the baking soda. The mixture will bubble up. Pour it onto a parchment-lined baking sheet and let it cool completely before breaking it into pieces.
- Once the cheesecake is chilled, drizzle honey over the top and garnish with pieces of honeycomb before serving.
Notes
- For a more intense lavender flavor, steep the dried lavender in the lemon juice for 30 minutes before adding it to the cheesecake mixture.
- Substitute the honey with maple syrup for a different flavor profile, or use fresh berries as a topping for added freshness.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Fat: 23g
- Carbohydrates: 30g
- Protein: 6g