Honeycomb Cheesecake
Indulge in a Honeycomb Cheesecake, a stunning Summer Dessert that blends tangy lemon, aromatic lavender, and crunchy honeycomb atop a creamy cheesecake base. This Honey Cheesecake recipe is both sophisticated and approachable, perfect for warm-weather gatherings or special occasions. With its vibrant flavors and elegant presentation, this dessert is a showstopper that elevates any table, offering a delightful balance of textures and tastes.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs or crushed shortbread
- ¼ cup sugar
- ½ cup unsalted butter melted
- Pinch of salt
For the Filling:
- 24 oz 3 blocks cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ⅓ cup sour cream
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1-2 tsp culinary lavender finely ground or steeped
For the Topping:
- Fresh honeycomb cut into small chunks
- Extra honey for drizzling (optional)
- Dried lavender buds or lemon zest for garnish
Instructions
- Preheat and Prep: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Make the Crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, a pinch of salt, and ½ cup melted butter until combined. Press firmly into the pan’s base. Bake for 10 minutes, then cool.
- Infuse Lavender: Steep 1-2 tsp culinary lavender in ¼ cup lemon juice for 10 minutes, then strain (or grind finely and mix directly into the batter for stronger flavor).
- Prepare the Filling: In a large bowl, beat 24 oz cream cheese until smooth. Add ¾ cup sugar, then 3 eggs one at a time, mixing well. Stir in ⅓ cup sour cream, lemon juice (with lavender), 1 tbsp lemon zest, and 1 tsp vanilla extract. Avoid overmixing to keep the texture creamy.
- Bake the Cheesecake: Pour the filling over the cooled crust. Place the pan in a water bath (wrap the pan in foil to prevent leaks). Bake for 50-60 minutes until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Chill in the fridge for at least 4 hours or overnight.
- Add Topping and Serve: Before serving, top with chunks of fresh honeycomb. Drizzle with honey and sprinkle with lavender buds or lemon zest for a stunning Honey Cheesecake. Slice and serve chilled.
Notes
- Lavender balance: Start with 1 tsp of lavender and adjust to taste; too much can overpower the honey cheesecake.
- Honeycomb shortcut: Use store-bought honeycomb to save time, ensuring it’s fresh for maximum crunch.
- Smooth texture: Mix the batter gently and use a water bath to keep the cheesecake creamy.
- Make ahead: Prepare the cheesecake a day in advance and add the honeycomb just before serving to maintain its texture.