Ingredients

1 1/2 cups graham cracker crumbs (or crushed shortbread for a buttery twist)

1/4 cup sugar

1/2 cup melted butter

Pinch of salt

24 oz (3 blocks) cream cheese, softened

3/4 cup granulated sugar

3 large eggs

1/3 cup sour cream

1/4 cup fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

1–2 tsp culinary lavender, finely ground or steeped

Fresh honeycomb (cut into small chunks)

Drizzle of extra honey (optional)

A tiny sprinkle of dried lavender buds or lemon zest for garnish

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper for easy removal.

Step 2: Mix the graham cracker crumbs, sugar, salt, and melted butter until well combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let it cool.

Step 3: Infuse the lavender by steeping it in lemon juice for about 10 minutes, then strain to remove the lavender bits. Optionally, you can keep some bits for a stronger flavor or grind the lavender finely to mix directly into the filling.

Step 4: Beat the cream cheese until smooth. Add the sugar and mix well. Incorporate the eggs one at a time, blending gently after each addition. Stir in the sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract. Avoid overmixing to keep the texture creamy.

Step 5: Pour the filling over the cooled crust. Place the pan in a water bath to prevent cracking and bake for 50–60 minutes until the center is just set. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Chill in the refrigerator for at least 4 hours or overnight to set fully.

Step 6: Before serving, top the cheesecake with pieces of fresh honeycomb. Drizzle with extra honey if desired and garnish with a small sprinkle of dried lavender buds or lemon zest for an elegant finish.

Tips & Variations

Use crushed shortbread cookies instead of graham crackers for a richer, buttery crust.

Fresh or dried culinary lavender can be used; be sure it’s food-grade to avoid bitterness.

If lavender flavor is too strong, reduce the amount to 1 tsp or soak the lavender for less time.

Serving with a dollop of whipped cream can balance the tartness and add creaminess.

FAQs

Can I use dried lavender instead of fresh?

Yes, dried culinary lavender is commonly used in baking and works well here. Just make sure it’s food-grade and finely ground or steeped properly to avoid a bitter taste.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath helps regulate the temperature and moisture, reducing cracks. Also, avoid overmixing the filling and allow the cheesecake to cool gradually in the oven with the door slightly open.