Description
Indulge in the perfect balance of tart lemon, fragrant lavender, and sweet honeycomb in this luxurious Lemon Lavender Cheesecake. This decadent dessert features a creamy lemon-lavender filling on a buttery graham cracker crust, topped with a drizzle of heavenly honeycomb. It’s a showstopping treat that’s sure to impress at any gathering.
Ingredients
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1/4 cup lemon juice
– 2 tablespoons lemon zest
– 2 tablespoons dried lavender buds
– 1 1/2 cups graham cracker crumbs
– 6 tablespoons unsalted butter, melted
– 1/4 cup honeycomb, broken into pieces
Instructions
1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a large bowl, beat the cream cheese with a hand mixer until light and fluffy, about 2 minutes. Gradually add the sugar and beat until well combined.
3. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and dried lavender.
4. In a separate bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared springform pan.
5. Pour the lemon-lavender cheesecake batter over the crust and smooth the top.
6. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake remain in the oven for an additional 1 hour.
7. Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
8. Just before serving, remove the springform ring and top the cheesecake with the honeycomb pieces.
Notes
For best results, use full-fat cream cheese and allow all ingredients to be at room temperature before mixing. The lavender flavor can be adjusted to your personal preference. Store the cheesecake in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American