Lemon Lavender Cheesecake with Honeycomb Recipe

Byreem everly
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Introduction

This Lemon Lavender Cheesecake is a delightful dessert that combines the bright, zesty notes of lemon with the delicate floral aroma of lavender. Topped with crunchy honeycomb, it offers a unique texture and a touch of natural sweetness, making it perfect for special occasions or an elegant treat.

A slice of cake with three distinct layers sits on a white plate with a brown rim. The bottom layer is a brown crumbly crust that looks crunchy. Above it is a thick middle layer of creamy, pale yellow cheesecake with a smooth texture. The top layer is a shiny honeycomb pattern, golden brown and glistening with honey, giving it a sticky and textured appearance. Some drops of honey have dripped onto the plate near the cake slice. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 cups graham cracker crumbs (or crushed shortbread for a buttery twist)
  • 1/4 cup sugar
  • 1/2 cup melted butter
  • Pinch of salt
  • 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
  • Fresh honeycomb (cut into small chunks)
  • Drizzle of extra honey (optional)
  • A tiny sprinkle of dried lavender buds or lemon zest for garnish

Instructions

  1. Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper for easy removal.
  2. Step 2: In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and let it cool.
  3. Step 3: To infuse lavender, steep the culinary lavender in lemon juice for about 10 minutes. Strain to remove the lavender bits, or keep some for a stronger flavor. Alternatively, grind the lavender finely if you prefer to mix it directly in the filling.
  4. Step 4: Beat the softened cream cheese until smooth. Gradually add sugar, then add eggs one at a time, mixing well after each. Stir in sour cream, lemon zest, the lavender-infused lemon juice, and vanilla extract. Be careful not to overmix to keep the texture light.
  5. Step 5: Pour the cheesecake filling over the cooled crust. Bake the cheesecake in a water bath for 50–60 minutes, until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let it rest for 30 minutes. Then refrigerate for at least 4 hours or preferably overnight to fully set.
  6. Step 6: Before serving, place chunks of fresh honeycomb on top. Optionally, drizzle a little extra honey and garnish with dried lavender buds or lemon zest for a beautiful finish.

Tips & Variations

  • Use only culinary lavender to avoid bitterness or unwanted flavors.
  • Start with 1 teaspoon of lavender when steeping and taste to adjust intensity as desired.
  • For an extra creamy touch, add a whipped cream or mascarpone layer beneath the honeycomb topping.
  • Crushed shortbread can be used instead of graham crackers for a richer, buttery crust.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the honeycomb separate until just before serving to maintain its crisp texture. Reheat is generally not recommended, but allow chilled slices to come to room temperature for about 15 minutes before enjoying.

How to Serve

A slice of dessert with three layers sits on a white plate with a thin dark rim. The bottom layer is a rough, crumbly brown crust. The middle layer is thick, creamy, and pale yellow with a light, airy texture. The top layer mimics a shiny honeycomb with a rich golden brown color and hexagonal cells filled with glossy syrup that drips slightly onto the plate. A few drops of syrup rest on the plate around the slice, and the background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

Yes, substitute the graham cracker crumbs with gluten-free cookie crumbs or gluten-free shortbread to keep the crust gluten-free.

How do I prevent cracks in my cheesecake?

Baking in a water bath helps provide gentle, even heat that minimizes cracks. Also, avoid overmixing the batter and allow the cheesecake to cool gradually with the oven door cracked open.

Print

Lemon Lavender Cheesecake with Honeycomb Recipe

Print Recipe

★★★★★

4.6 from 112 reviews

An artisanal vegan lemon lavender cheesecake featuring a zesty and floral flavor profile, topped with crunchy honeycomb and optional honey drizzle, perfect for a sophisticated dessert.

  • Author: reem
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

Crust:

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

Cheesecake Filling:

  • 24 oz (3 blocks) vegan cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large flax eggs (3 tbsp flaxseed meal + 9 tbsp water, mixed and set)
  • 1/3 cup vegan 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) or vegan honeycomb alternative
  • Drizzle of extra honey or agave syrup (optional)
  • A tiny sprinkle of dried lavender buds or lemon zest for garnish

Instructions

  1. Preheat & Prep: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper to prevent sticking and make removal easier.
  2. Make Crust: In a bowl, combine graham cracker crumbs, sugar, salt, and melted vegan butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes until set, then remove and allow to cool.
  3. Infuse Lavender: Steep the culinary lavender in fresh lemon juice for about 10 minutes to extract the floral notes. Strain the mixture to remove the solids, or keep some bits for stronger flavor. Alternatively, finely grind the lavender for direct incorporation into the filling.
  4. Mix Filling: Beat the vegan cream cheese until smooth and creamy. Gradually add sugar, then the flax eggs one at a time, blending well after each addition. Mix in vegan sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract. Take care not to overmix to maintain a light texture.
  5. Bake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a water bath to ensure gentle, even cooking and avoid cracking. Bake for 50–60 minutes, or 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 in the refrigerator for at least 4 hours or overnight to fully set.
  6. Top & Serve: Just before serving, arrange pieces of fresh honeycomb on top of the cheesecake. Optionally drizzle with extra honey or agave syrup and garnish with a small sprinkle of dried lavender buds or lemon zest for an elegant finish.

Notes

  • Use culinary lavender specifically for a safe and pleasant flavor.
  • To moderate the floral intensity, begin with 1 tsp of lavender and adjust after tasting the infusion.
  • For a lighter dessert, consider adding a layer of whipped coconut cream or vegan mascarpone under the honeycomb topping.
  • The water bath is critical to prevent cracks and ensure creamy texture.

Keywords: Lemon Lavender Cheesecake,Honeycomb,Vegan Cheesecake,Floral Dessert,Citrus Cheesecake

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