Description
A delightful lemon lavender cheesecake topped with crunchy honeycomb, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons dried lavender
- 1 cup honeycomb, for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs with melted butter and press into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, then blend in lemon juice, zest, and lavender.
- Pour the cheesecake mixture over the crust and smooth the top.
- Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
- Allow to cool, then refrigerate for at least 4 hours.
- Before serving, top with honeycomb.
Notes
- For a more pronounced lavender flavor, steep the lavender in the cream cheese mixture before blending.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Lemon Lavender Cheesecake, Honeycomb, Dessert Recipe