Lemon Lavender Cheesecake with Honeycomb Topping
Artisan cheesecake featuring zesty lemon and floral lavender, crowned with crunchy honeycomb pieces for a sophisticated dessert that balances sweet and tangy flavors.
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Cooking tools:
- Springform pan
- Measuring cup
- Fine-mesh sieve
- Mixing bowl
- Saucepan
- Stand mixer
- Hand mixer
- Spatula
- Aluminum foil
- Roasting pan
- Oven
- Stove
- Kettle
- Whisk
- Kitchen timer
- Cooling rack
- Refrigerator
- Plastic wrap
- Cake stand
- Serving platter
Ingredients
- 1 1/2 cups graham cracker crumbs or crushed shortbread
- 1/4 cup sugar
- 1/2 cup melted butter
- Pinch of salt
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/3 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1–2 tsp culinary lavender, finely ground or steeped
- Fresh honeycomb, cut into small chunks
- Drizzle of extra honey (optional)
- Sprinkle of dried lavender buds or lemon zest for garnish
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