Description
A creamy, velvety cheesecake flavored with floral lavender and zesty lemon, topped with crunchy honeycomb for a delightful dessert experience.
Ingredients
Scale
- 8 oz Cream Cheese, room temperature
- 1 cup Granulated Sugar
- 2 Fresh Lemons, juice and zest
- 1 tbsp Dried Lavender
- 1 cup Sour Cream
- 1 tsp Vanilla Extract
- 3 Eggs
- 1 1/2 cups Graham Cracker Crust
- 1/2 cup Honey
- 1/4 cup Corn Syrup
Instructions
- Preheat your oven to 350°F (175°C). Mix crushed graham crackers with melted butter, press into a pie pan, and bake for about 10 minutes. Let it cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Mix in the lemon juice, lemon zest, sour cream, lavender, and vanilla until combined.
- Gently mix in the eggs, one at a time, being careful not to over-mix.
- Pour the mixture into the cooled crust and bake for 45–50 minutes, until set but slightly jiggly in the center. Cool at room temperature and refrigerate for at least 4 hours or overnight.
- For the honeycomb, combine honey, sugar, and corn syrup in a saucepan and bring to a simmer. Cook until golden amber, about 5–10 minutes. Quickly whisk in baking soda, and pour onto a parchment-lined sheet to cool and harden.
- Once the cheesecake is chilled, top with the honeycomb, breaking it into pieces for serving.
Notes
Ensure ingredients are at room temperature for smoother mixing. Honeycomb can be substituted with caramel sauce or fresh fruit if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg