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Lemon Lavender Cheesecake Topped with Honeycomb

Lemon Lavender Cheesecake Topped with Honeycomb Bliss

A delightful Lemon Lavender Cheesecake Topped with Honeycomb that brings together refreshing flavors for a perfect dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed digestive biscuits or gluten-free cookies.
  • 5 tablespoons Unsalted Butter Can substitute with coconut oil or plant-based butter.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Use full-fat for best results.
  • 3/4 cup Granulated Sugar Coconut sugar or stevia can be used as alternatives.
  • 1/4 cup Fresh Lemon Juice Fresh juice is ideal.
  • 2 tablespoons Lemon Zest From 2 lemons.
  • 1 teaspoon Lavender Extract Can use culinary lavender, reduce quantity to 1 tablespoon.
  • 1/2 cup Sour Cream Greek yogurt is a suitable low-fat alternative.
For the Topping
  • 1 cup Honeycomb Toffee bits or caramel drizzle can be substituted.

Equipment

  • Mixing bowl
  • springform pan
  • Whisk
  • Electric mixer

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs with melted unsalted butter. Press this mixture into the bottom of a 9-inch springform pan.
  3. Bake for 8-10 minutes until lightly golden, then allow to cool.
  4. Beat the softened cream cheese until smooth and creamy, then add granulated sugar, fresh lemon juice, and lemon zest.
  5. Incorporate lavender extract and sour cream into the mixture until well blended.
  6. Pour the cheesecake filling onto the cooled crust, smoothing the top.
  7. Bake for 55-60 minutes until edges are set and the center has a slight jiggle.
  8. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
  9. Transfer to the refrigerator and chill for at least 4 hours, or overnight if possible.
  10. Before serving, break the honeycomb into chunks and sprinkle on top of the cheesecake.
  11. Slice into wedges and serve, optionally garnishing with honey or extra lemon zest.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 12gCholesterol: 60mgSodium: 250mgPotassium: 130mgFiber: 1gSugar: 18gVitamin A: 600IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Ensure that cream cheese and sour cream are at room temperature for a smooth filling. Check that graham cracker crumbs are gluten-free if needed.

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