Ultimate Lemon Lavender Delight Topped with Fresh Honeycomb
Creamy lemon lavender cheesecake with honeycomb topping, bursting with floral citrus and a buttery crust for elegant indulgence.
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Cooking tools:
- Springform pan
- Hand mixer
- Microplane
- Fine-mesh sieve
- Spice grinder
- Roasting pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Glass
- Parchment paper
- Serving platter
Ingredients
- 180 g graham cracker crumbs or crushed shortbread biscuits
- 50 g granulated sugar
- 115 g unsalted butter, melted
- Pinch of salt
- 680 g cream cheese, softened
- 150 g granulated sugar
- 3 large eggs
- 80 g sour cream
- 60 ml freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1–2 teaspoons culinary lavender, finely ground or steeped
- Fresh honeycomb, cut into small pieces
- Extra honey, for drizzling (optional)
- Dried lavender buds or additional lemon zest, for garnish
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