Description
Indulge in the perfect balance of tart lemon, floral lavender, and sweet honeycomb in this creamy and decadent cheesecake. The combination of the lemon-infused filling and the crunchy honeycomb topping creates a truly unique and delightful dessert.
Ingredients
– 1 1/2 cups graham cracker crumbs
– 5 tablespoons unsalted butter, melted
– 4 (8-ounce) packages cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 tablespoon lemon zest
– 2 tablespoons lemon juice
– 1 tablespoon dried lavender
– 1 cup honeycomb, broken into pieces
Instructions
1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
3. In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add the sugar and beat until well incorporated.
4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and dried lavender until well combined.
5. Pour the cheesecake batter into the prepared crust. Bake for 55-60 minutes, or until the center is almost set.
6. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
7. Remove the cheesecake from the oven and let it cool completely on a wire rack.
8. Once cooled, top the cheesecake with the honeycomb pieces.
9. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
For best results, use room temperature cream cheese and eggs. You can also add a few drops of lemon essential oil to the batter for an extra lemon flavor. The cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American