Description

Indulge in the exquisite flavors of this Lemon Lavender Cheesecake Topped with Honeycomb, a quick and scrumptious dessert that will tantalize your taste buds. The creamy, tangy lemon cheesecake is infused with the delicate floral notes of lavender, and crowned with a sweet, crunchy honeycomb topping for a truly divine experience.

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 culinary lavender

– 4 large eggs

– 1 cup honeycomb, broken into pieces

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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 smooth and creamy. Gradually add in the sugar and flour, mixing until well combined.

3. – Add the lemon zest, lemon juice, and lavender, mixing until just incorporated. Crack the eggs in one at a time, beating well after each addition.

4. – Pour the cheesecake batter into the prepared springform pan. Bake for 55-60 minutes, or until the center is almost set.

5. – Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.

6. – Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Once cooled, top the cheesecake with the honeycomb pieces.

7. – Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Notes

– For a more pronounced lavender flavor, you can use up to 2 tablespoons of dried lavender.

– Serve the cheesecake chilled, with a light dusting of powdered sugar or a drizzle of honey, if desired.

– Store any leftover cheesecake in the refrigerator for up to 5 days.

Prep Time: 15
Cook Time: 55
Category: Dessert
Method: Baking
Cuisine: American