Description
Indulge in the delightful harmony of lemon, lavender, and honeycomb in this creamy and flavorful cheesecake. The tangy lemon and aromatic lavender create a beautiful balance, while the honeycomb topping adds a delightful crunch and extra sweetness.
Ingredients
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tablespoon lemon zest
– 2 tablespoons fresh lemon juice
– 1 tablespoon dried lavender buds
– 4 large eggs
– 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 the sugar and flour, mixing until well combined.
3. Add the lemon zest, lemon juice, and dried lavender buds, mixing until just incorporated.
4. Add the eggs one at a time, beating well after each addition.
5. Pour the batter into the prepared springform pan and smooth the top.
6. Bake for 55-65 minutes, or until the center is almost set. Allow the cheesecake to cool completely in the pan on a wire rack.
7. Top the cooled cheesecake with the broken honeycomb pieces.
8. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
For best results, use room temperature ingredients. You can also substitute fresh lavender sprigs for the dried buds if desired. The honeycomb topping can be added just before serving for maximum crunch.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American