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Quick Lemon Lavender Cheesecake Recipe

A creamy and elegant cheesecake that blends bright lemon flavor with delicate floral lavender notes, perfect for spring desserts.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 325°F (165°C) and line the bottom of a 9-inch springform pan with parchment paper.
  2. Mix graham cracker crumbs, sugar, salt, and melted butter, then press firmly into the bottom of the pan.
  3. Bake the crust for 10 minutes and allow it to cool.
  4. Steep the culinary lavender in warm lemon juice for 10 minutes, then strain and discard solids.
  5. Beat the cream cheese until smooth, then gradually add the sugar.
  6. Add the eggs one at a time, mixing gently after each addition.
  7. Fold in the sour cream, lavender-infused lemon juice, lemon zest, and vanilla extract.
  8. Pour the filling over the cooled crust.
  9. Place the pan in a water bath and bake for 50–60 minutes until the edges are set and the center slightly jiggles.
  10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
  11. Refrigerate for at least 4 hours before removing from the pan.
  12. Top with fresh honeycomb just before serving.

Notes

Use only food-grade culinary lavender and chill overnight for the best flavor and texture.