Description
A refreshing cheesecake that combines tangy lemon and aromatic lavender, perfect for summer gatherings.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
- ¼ cup sugar
- For the filling:
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 2 tsp dried culinary lavender
- 3 large eggs
- For the honeycomb:
- 1 cup sugar
- ½ cup honey
- 1 tsp baking soda
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl; press mixture into the bottom of a springform pan to form the crust.
- Beat the cream cheese until smooth; gradually add sugar, followed by sour cream, lemon juice, lemon zest, and lavender.
- Mix in the eggs one at a time until just incorporated.
- Pour the filling over the crust and bake for about 50 minutes or until set.
- Let cool at room temperature, then chill in the refrigerator for at least 2 hours.
- For the honeycomb, heat sugar and honey in a saucepan until melted, add baking soda, and stir until foamy. Pour onto a parchment-lined baking sheet to cool, then break into pieces.
- Top the cheesecake with honeycomb pieces before serving.
Notes
Serve chilled, garnished with fresh berries and a dusting of powdered sugar. Store leftovers tightly wrapped in the refrigerator for up to five days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American