Description
A creamy and elegant cheesecake that blends bright lemon flavor with delicate floral lavender notes, perfect for spring desserts.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 tablespoons culinary lavender
- 1/2 cup fresh lemon juice
- 1 cup granulated sugar
- 16 ounces cream cheese, softened
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh honeycomb, broken into pieces
Instructions
- Preheat the oven to 325°F (165°C) and line the bottom of a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs, sugar, salt, and melted butter, then press firmly into the bottom of the pan.
- Bake the crust for 10 minutes and allow it to cool.
- Steep the culinary lavender in warm lemon juice for 10 minutes, then strain and discard solids.
- Beat the cream cheese until smooth, then gradually add the sugar.
- Add the eggs one at a time, mixing gently after each addition.
- Fold in the sour cream, lavender-infused lemon juice, lemon zest, and vanilla extract.
- Pour the filling over the cooled crust.
- Place the pan in a water bath and bake for 50–60 minutes until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
- Refrigerate for at least 4 hours before removing from the pan.
- Top with fresh honeycomb just before serving.
Notes
Use only food-grade culinary lavender and chill overnight for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: lemon lavender cheesecake, lemon cheesecake, lavender dessert, spring cheesecake