Description
Indulge in the heavenly combination of bright lemon, fragrant lavender, and sweet honeycomb in this decadent Lemon Lavender Cheesecake. The velvety smooth texture and the crunchy, golden honeycomb topping make this dessert an absolute showstopper.
Ingredients
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1/4 cup all-purpose flour
– 1 tablespoon lemon zest
– 2 tablespoons lemon juice
– 1 teaspoon dried lavender
– 1/4 teaspoon salt
– 1 cup honeycomb, broken into pieces
Instructions
1. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add in the sugar and continue mixing until well combined.
3. Add the eggs one at a time, beating well after each addition. Stir in the flour, lemon zest, lemon juice, dried lavender, and salt until just combined.
4. Pour the batter into the prepared springform pan. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake remain in the oven for an additional 1 hour.
5. Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
6. When ready to serve, release the springform pan and transfer the cheesecake to a serving plate. Top with the honeycomb pieces.
Notes
For a more pronounced lavender flavor, you can use 1 1/2 teaspoons of dried lavender. Store any leftovers in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American