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Lemon Lavender Cheesecake Topped with Honeycomb

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A delightful lemon lavender cheesecake topped with crunchy honeycomb, perfect for special occasions or a sweet treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 16 oz (2 packages) cream cheese, softened
  • ¾ cup granulated sugar
  • ½ cup fresh lemon juice
  • Zest of 2 lemons
  • 1 tsp lavender extract
  • ½ cup sour cream
  • Honeycomb, for topping

Instructions

  1. Preheat the Oven: Start by preheating your oven to 325°F (160°C).
  2. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs with melted unsalted butter. Mix until the crumbs resemble wet sand. Press into a springform pan and bake for about 10 minutes.
  3. Mix the Creamy Filling: Beat the softened cream cheese until smooth. Add granulated sugar and blend until combined.
  4. Add the Flavorings: Pour in lemon juice, zest, lavender extract, and sour cream. Mix until incorporated.
  5. Bake the Cheesecake: Pour the cheesecake mixture over the cooled crust. Smooth the top and bake for about 45-55 minutes.
  6. Cool Down: Turn off the oven, crack the door, and let cool for about an hour. Chill in the fridge for at least 4 hours, preferably overnight.
  7. Top with Honeycomb: Arrange pieces of honeycomb on top of the cheesecake before serving.

Notes

For a vegan option, substitute butter with coconut oil and cream cheese with a plant-based alternative.

Nutrition

Keywords: cheesecake, lemon dessert, lavender recipe, honeycomb topping, special occasion dessert

Find it online: https://savoryaddict.com/lemon-lavender-cheesecake-topped-with-honeycomb/