Description
This delicate Lemon Lavender Cheesecake combines the tangy brightness of fresh lemon with the subtle floral notes of culinary lavender, creating a sophisticated dessert perfect for any occasion. The creamy cheesecake sits atop a buttery graham cracker crust and is elegantly topped with chunks of fresh honeycomb and a drizzle of honey, adding a natural sweetness and delightful texture.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (or crushed shortbread)
- ¼ cup sugar
- ½ cup melted butter
- Pinch of salt
Filling
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- â…“ cup sour cream
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1–2 tsp culinary lavender, finely ground or steeped
Topping and Garnish
- Fresh honeycomb (cut into small chunks)
- Drizzle of extra honey (optional)
- Tiny sprinkle of dried lavender buds or lemon zest for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper to prevent sticking.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, a pinch of salt, and melted butter until well mixed. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake it for 10 minutes, then let it cool while you prepare the filling.
- Prepare lavender lemon juice: Steep the culinary lavender in fresh lemon juice for about 10 minutes to infuse the flavor, then strain out the lavender bits if desired. Alternatively, you can finely grind the lavender to mix directly into the batter.
- Mix the filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add the sugar, mixing well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Then mix in sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract carefully, avoiding overmixing to maintain a smooth texture.
- Assemble and bake cheesecake: Pour the cheesecake filling over the baked crust in the springform pan. Place the pan in a water bath (a larger pan with hot water filling about halfway up the sides of the springform pan) to ensure gentle, even cooking. Bake for 50 to 60 minutes until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes.
- Chill: Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight to fully set and chill.
- Add toppings and serve: Just before serving, top the chilled cheesecake with chunks of fresh honeycomb, drizzle extra honey over it if desired, and garnish with a tiny sprinkle of dried lavender buds or lemon zest for an elegant finish.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter and to avoid lumps.
- Steeping lavender in lemon juice gently infuses flavor without overpowering; adjust quantity of lavender according to taste.
- Using a water bath helps prevent cracks and ensures even baking.
- Overmixing the batter can incorporate too much air, which may cause cracks during baking.
- Chilling the cheesecake overnight improves texture and flavor integration.
- Fresh honeycomb adds a beautiful natural sweetness and texture but can be omitted if unavailable.
