Ultimate Lemon Lavender Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
180 g graham cracker crumbs or crushed shortbread biscuits
02 -
50 g granulated sugar
03 -
115 g unsalted butter, melted
04 -
Pinch of salt
→ Filling
05 -
680 g cream cheese, softened
06 -
150 g granulated sugar
07 -
3 large eggs
08 -
80 g sour cream
09 -
60 ml freshly squeezed lemon juice
10 -
1 tablespoon lemon zest
11 -
1 teaspoon vanilla extract
12 -
1–2 teaspoons culinary lavender, finely ground or steeped
→ Topping
13 -
Fresh honeycomb, cut into small pieces
14 -
Extra honey, for drizzling (optional)
15 -
Dried lavender buds or additional lemon zest, for garnish
# Instructions:
01 -
Preheat oven to 163°C. Line the base of a springform pan with parchment paper.
02 -
Combine graham crumbs or shortbread, sugar, salt, and melted butter until evenly mixed. Press into the base of the prepared pan. Bake for 10 minutes, then remove and allow to cool.
03 -
Steep culinary lavender in the lemon juice for 10 minutes, then strain. Optionally, finely grind lavender and mix directly into the filling for enhanced flavor.
04 -
Beat cream cheese until smooth. Add sugar and blend well. Incorporate eggs one at a time, mixing gently. Blend in sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract. Avoid overmixing to prevent excess air.
05 -
Pour batter over the cooled crust. Set pan in a water bath and bake for 50–60 minutes, until center is nearly set. Switch off oven, crack door, and let rest 30 minutes before chilling.
06 -
Refrigerate for at least 4 hours or overnight until fully chilled. Before serving, arrange pieces of honeycomb atop cheesecake, drizzle with honey if desired, and finish with lavender buds or lemon zest.
# Notes:
01 -
For a more pronounced floral note, grind lavender with a spice grinder and add directly to the filling. Alternatively, steep in the lemon juice for a subtler infusion.
02 -
Always use culinary-grade lavender to ensure safety and appropriate flavor.