Description

This Lemon Lavender Cheesecake with Honeycomb is a delicate and elegant dessert that combines the tangy brightness of lemon with the floral notes of culinary lavender. Set on a buttery graham cracker crust and topped with fresh honeycomb and a drizzle of honey, it offers a perfect balance of flavors and textures. Ideal for special occasions or a sophisticated treat, this cheesecake is baked in a water bath for a creamy, smooth finish.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs (or crushed shortbread for a buttery twist)
1/4 cup sugar
Pinch of salt
1/2 cup melted butter

Filling

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

Topping

Fresh honeycomb (cut into small chunks)
Drizzle of extra honey (optional)
A tiny sprinkle of dried lavender buds or lemon zest for garnish

Instructions

Preheat & Prep: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper to ensure the cheesecake releases easily after baking.
Make Crust: In a bowl, mix together the graham cracker crumbs, sugar, pinch of salt, and melted butter until well combined. Press the mixture firmly into the bottom of your prepared springform pan. Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
Infuse Lavender: To prepare the lavender flavor, steep the culinary lavender in the fresh lemon juice for about 10 minutes to extract its floral notes. Strain the lemon juice to remove the lavender bits, or if you prefer a stronger lavender presence, finely grind the lavender and add directly to the filling mixture.
Mix Filling: Beat the softened cream cheese until smooth and creamy. Gradually add in the sugar and continue beating. Add the eggs one at a time, mixing gently after each addition to avoid overbeating. Then fold in the sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract. Mix gently until just combined to maintain a smooth texture.
Bake: Pour the filling over the cooled crust in your springform pan. Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides of the springform pan to create a water bath. Bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to rest inside for 30 minutes to prevent cracking. After resting, chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight to fully set.
Top & Serve: Before serving, arrange fresh honeycomb pieces evenly on top of the cheesecake. Optionally drizzle with extra honey for added sweetness and garnish with a tiny sprinkle of dried lavender buds or additional lemon zest for a beautiful presentation and enhanced aroma.

Notes

For a stronger lavender flavor, you can grind the lavender finely with a spice grinder instead of steeping.
Using shortbread crumbs for the crust adds a richer, buttery taste compared to graham crackers.
Baking the cheesecake in a water bath helps prevent cracks and ensures a smooth texture.
Allow the cheesecake to chill overnight for best slicing and flavor development.
Fresh honeycomb can be found at specialty stores or ordered online; if unavailable, a drizzle of high-quality honey alone pairs beautifully.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Lemon Lavender Cheesecake, Honeycomb, Cheesecake Recipe, Floral Dessert, Lemon Dessert, Spring Dessert, No Crack Cheesecake