Lemon Lavender Cheesecake Topped with Honeycomb Bliss Delight
Delight in the creamy texture of this Lemon Lavender Cheesecake topped with sweet honeycomb, a perfect dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 1/4 cups cream cheese, softened
- 1 cup sour cream
- 3/4 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried lavender flowers
- 1/4 cup honeycomb, for topping
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the crushed graham crackers with melted butter and press into the bottom of a springform pan.
- In a mixing bowl, beat the cream cheese until smooth, then add sour cream, sugar, honey, and blend well.
- Add in the eggs, one at a time, along with the lemon juice and dried lavender. Mix until smooth.
- Pour the cheesecake batter over the crust and bake for 55–60 minutes or until the center is set.
- Allow to cool and chill in the refrigerator for at least 4 hours before serving.
- Top with honeycomb before slicing and serving.
Notes
- For an extra lemon flavor, add lemon zest to the cheesecake mixture.
- Ensure the cream cheese is at room temperature for a smoother batter.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg