Name: Lemon Lavender Cheesecake with Honeycomb
Prep time: 20 min
Cook time: 50 min
Total time: 5 h
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 2 tablespoons granulated sugar (for crust); 24 oz (about 680 g) cream cheese, softened; ¾ cup granulated sugar; 1 tsp vanilla extract; 1 tsp culinary lavender (food‑grade); 1 tbsp lemon zest; ¼ cup fresh lemon juice; 1/3 cup sour cream; 3 large eggs, at room temperature; A drizzle of honey; Fresh honeycomb chunks, for topping; A pinch of salt

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Bright citrus and floral elegance come together in this luscious Lemon Lavender Cheesecake with Honeycomb, finished with a beautiful crown of sweet honeycomb. The combination of creamy filling, tangy lemon, fragrant lavender, and a golden honey drizzle creates a dessert that feels both luxurious and comforting. Whether I’m baking for a special occasion or just treating myself, this cheesecake always feels like a celebration.

Lemon Lavender Cheesecake with Honeycomb

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar (for crust)

24 oz (about 680 g) cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla extract

1 tsp culinary lavender (food‑grade)

1 tbsp lemon zest

¼ cup fresh lemon juice

⅓ cup sour cream

3 large eggs, at room temperature

A drizzle of honey

Fresh honeycomb chunks, for topping

A pinch of salt

Directions

I preheat my oven to 325 °F (≈160 °C) and grease a 9‑inch springform pan.

In a mixing bowl, I combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar, then press the mixture firmly into the bottom of the pan to create the crust. I bake this for about 10 minutes and set it aside to cool.

In a large bowl, I beat the softened cream cheese with ¾ cup of sugar until smooth. I then add the vanilla, lemon zest, lemon juice, and culinary lavender, mixing until everything is well combined. I stir in the sour cream.

I add the eggs one at a time, mixing gently on low and scraping down the bowl between each addition to keep the batter smooth. I finish by adding a pinch of salt.

I pour the filling over the cooled crust, smoothing the top. Then I place the pan on a baking sheet and bake for 45–50 minutes, until the edges are set and the center jiggles slightly when shaken.

Once baked, I turn off the oven, crack the door open slightly, and let the cheesecake rest inside for about an hour to cool gradually.

I then allow it to reach room temperature before refrigerating for at least 4 hours, ideally overnight.

Right before serving, I drizzle honey on top and add generous pieces of fresh honeycomb for a truly elegant finish.

Servings and timing

Servings: 12 slices

Prep time: 20 minutes

Cook time: 50 minutes

Chilling time: ~4 hours

Total time: About 5 hours

Calories per serving: Approximately 420 kcal

Variations

I sometimes infuse the lavender in warm cream first and strain it out if I want a subtler flavor.

For a nutty twist, I mix crushed almonds or pistachios into the crust.

I’ve also tried a touch of orange zest in place of lemon for a different citrus profile.

If honeycomb isn’t available, I just use a thicker layer of honey drizzle and garnish with candied lemon slices.

Storage/Reheating

I keep the cheesecake covered in the refrigerator for up to 5 days. The honeycomb topping is best added fresh, so I wait until just before serving to place it on top. If I want to freeze it, I wrap slices individually and freeze for up to 2 months—just skip the honeycomb until serving time. I never reheat this cheesecake; it’s best served cold or at room temperature.

FAQs

What does lavender taste like in desserts?

Lavender adds a subtle floral, slightly herbal note. I find it gives the cheesecake a unique elegance, but it’s important to use just the right amount to avoid overpowering the other flavors.

Can I make this cheesecake ahead of time?

Absolutely. I often make it the night before to give it plenty of time to chill and set properly. It actually tastes better the next day once the flavors have had time to meld.

Is culinary lavender safe to eat?

Yes, as long as it’s labeled food-grade. I always use culinary lavender specifically meant for cooking—ornamental lavender can contain pesticides or be too bitter.

What if I don’t have a springform pan?

I’ve made this in a deep pie dish as a backup, though removing clean slices can be trickier. I always line the bottom with parchment for easier lifting if using an alternative pan.

Can I skip the honeycomb?

Definitely. While the honeycomb adds visual appeal and a delightful crunch, I sometimes just use a simple honey drizzle or even a lavender-infused syrup.

Conclusion

This lemon lavender cheesecake with honeycomb is a standout dessert that’s as elegant as it is satisfying. I love how the tangy lemon and floral lavender are lifted by that golden honey drizzle—it’s truly a treat for the senses. Whether I’m making it for a dinner party, spring celebration, or just to spoil myself, it’s a recipe that never fails to impress.

Recipe:

Lemon Lavender Cheesecake with Honeycomb

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Author: Cheryl
Total Time: 5 hours
Yield: 12 slices
Diet: Vegetarian

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Description

Bright and elegant, this lemon lavender cheesecake combines creamy filling with floral notes of lavender, tangy lemon, and a sweet honeycomb topping for a show-stopping dessert perfect for special occasions or indulgent moments.

Instructions

Preheat oven to 325 °F (160 °C) and grease a 9‑inch springform pan.
In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of the pan to form the crust.
Bake the crust for 10 minutes, then set aside to cool.
In a large bowl, beat softened cream cheese with ¾ cup sugar until smooth. Add vanilla, lemon zest, lemon juice, and lavender. Mix well.
Stir in the sour cream.
Add eggs one at a time, mixing gently and scraping down the bowl between additions. Add a pinch of salt and mix.
Pour filling over cooled crust and smooth the top.
Place pan on a baking sheet and bake for 45–50 minutes, until edges are set and center jiggles slightly.
Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, drizzle with honey and top with honeycomb chunks.