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Lemon Lavender Cheesecake Topped with Honeycomb

Creamy baked lemon cheesecake infused with subtle lavender and finished with honeycomb topping.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
Filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs large
  • 0.5 cup sour cream
  • 2 tsp lemon zest fresh
  • 0.25 cup lemon juice fresh
  • 1 tsp culinary lavender crushed

Equipment

  • Mixing bowls
  • Springform pan
  • Hand mixer or stand mixer
  • Wire rack

Method
 

  1. Prepare and bake crust, then cool.
  2. Beat cream cheese and sugar until smooth.
  3. Add eggs, sour cream, lemon, and lavender.
  4. Bake cheesecake until set with slight jiggle.
  5. Cool gradually and refrigerate before topping.

Notes

Use culinary lavender only for safe consumption.