Lemon Lavender Honeycomb Cheesecake (Print-Friendly Version)

Velvety lemon-lavender cheesecake crowned with crunchy honeycomb, finished with zesty and floral notes.

# What You’ll Need to Make This:

→ Crust

01 - 190 g graham cracker crumbs or crushed shortbread
02 - 50 g granulated sugar
03 - 115 g unsalted butter, melted
04 - Pinch of fine sea salt

→ Cheesecake Filling

05 - 680 g cream cheese, softened
06 - 150 g granulated sugar
07 - 3 large eggs
08 - 80 g sour cream
09 - 60 ml fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon vanilla extract
12 - 1–2 teaspoons culinary lavender, finely ground or steeped

→ Topping

13 - Fresh honeycomb, cut into small chunks
14 - Extra honey, for drizzling (optional)
15 - Dried lavender buds or grated lemon zest, for garnish

# How to Prepare:

01 - Preheat the oven to 163°C. Line the base of a springform pan with parchment paper to ensure easy removal.
02 - Combine graham cracker crumbs, sugar, melted butter, and salt in a mixing bowl. Press the mixture firmly into the base of the prepared pan to create an even layer. Bake at 163°C for 10 minutes, then allow to cool completely.
03 - Steep culinary lavender in the lemon juice for approximately 10 minutes, then strain to remove solids for a subtle flavor, or retain some for a more pronounced floral note. Alternatively, grind the lavender finely and add directly to the lemon juice.
04 - Beat softened cream cheese with an electric mixer until entirely smooth. Incorporate sugar, followed by eggs added one at a time, mixing gently after each addition. Blend in the sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract. Take care not to overmix.
05 - Pour the prepared filling over the cooled crust. Place the pan in a larger baking tray and fill with hot water to reach halfway up the side of the springform pan, creating a water bath. Bake for 50 to 60 minutes, or until the center is just set but still slightly wobbly. Turn off the oven, open the door slightly, and allow the cheesecake to rest inside for 30 minutes. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
06 - Top the chilled cheesecake with honeycomb pieces. Drizzle lightly with extra honey if desired. Garnish with a pinch of dried lavender buds or fresh lemon zest before serving.

# Extra Tips:

01 - Only use culinary-grade lavender to avoid bitter flavors.
02 - Begin with 1 teaspoon of lavender and adjust to taste after infusing in the lemon juice.
03 - For a lighter presentation, layer freshly whipped cream or mascarpone beneath the honeycomb before garnishing.

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