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Lemon Lavender Cheesecake Topped with Honeycomb

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Experience our Lemon Lavender Cheesecake. A creamy, zesty delight with delicate floral notes, crowned by crunchy honeycomb. Find full baking instructions and nutritional info here.

Ingredients

  • Graham cracker crust mixture: 1 ½ cups graham cracker crumbs, ½ cup melted unsalted butter
  • Cream cheese: 32 oz (4 blocks), softened
  • Granulated sugar: 2 cups (divided)
  • Large eggs: 4
  • Fresh lemon juice and zest: ¼ cup juice, 1 tablespoon zest
  • Culinary lavender buds: 1 tablespoon (finely crushed)
  • Honey: ½ cup
  • Baking soda: 1 ½ teaspoons

Instructions

  1. Step 1: **Prepare Crust & Preheat Oven:** Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted unsalted butter until well mixed. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from oven and let cool completely on a wire rack. Reduce oven temperature to 325°F (160°C).
  2. Step 2: **Make Cheesecake Filling:** In a large mixing bowl, using an electric mixer, beat the softened cream cheese with 1 ½ cups of the granulated sugar until smooth and creamy, about 3-4 minutes. Beat in the large eggs one at a time, mixing just until combined after each addition. Gently stir in the fresh lemon juice, lemon zest, and finely crushed culinary lavender buds. Pour the creamy filling over the cooled graham cracker crust in the springform pan.
  3. Step 3: **Bake and Chill Cheesecake:** Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, creating a water bath that comes about halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, cool completely on a wire rack, then cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  4. Step 4: **Prepare Honeycomb:** Line a baking sheet with parchment paper and lightly grease the paper. In a large, heavy-bottomed saucepan, combine the remaining ½ cup granulated sugar, the honey, and 2 tablespoons of water. Heat over medium-high heat, stirring gently until the sugar dissolves. Once dissolved, stop stirring and continue to cook until the mixture reaches 300°F (150°C) on a candy thermometer. This typically takes 8-10 minutes.
  5. Step 5: **Finish Honeycomb & Assemble:** Immediately remove the saucepan from the heat and quickly whisk in the baking soda. The mixture will rapidly foam up and lighten in color. Pour the foamed honeycomb mixture onto the prepared baking sheet and allow it to cool completely and harden, which takes about 30-60 minutes. Once hard, gently lift the honeycomb off the parchment paper and break it into irregular, bite-sized pieces. Just before serving, carefully remove the chilled cheesecake from the springform pan and artfully arrange the honeycomb pieces on top.

Notes

  • To keep your cheesecake fresh and the honeycomb crunchy, store the cheesecake covered in the refrigerator and keep any extra honeycomb in an airtight container at room temperature, adding it just before serving.
  • For the best flavor and texture, allow your chilled cheesecake to sit at room temperature for about 15-20 minutes before serving, which helps the creamy filling and aromatic lavender truly shine.
  • Enhance the vibrant flavors by serving each slice with a delicate swirl of fresh raspberry coulis or a small dollop of lightly sweetened whipped cream, alongside the beautiful honeycomb pieces.
  • When making the honeycomb, ensure your sugar-honey mixture reaches exactly 300°F (150°C) before adding the baking soda, and remember to work quickly once the baking soda is in; don't stir, just pour and let the magic happen!

Nutrition

Find it online: https://snackioo.com/lemon-lavender-cheesecake-topped-with-honeycomb/