Description
A delightful Lemon Lavender Cheesecake with a creamy texture and a crunchy honeycomb topping, perfect for any special occasion.
Ingredients
Scale
- 2 cups cream cheese
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon dried lavender flowers
- 1 teaspoon vanilla extract
- 1 cup crushed honeycomb
Instructions
- Preheat the oven to 325°F (160°C).
- Beat the cream cheese and sugar until smooth.
- Add sour cream, lemon juice, lemon zest, lavender, and vanilla extract; mix well.
- Add eggs one at a time, mixing on low speed until just combined.
- Pour the cheesecake batter into a greased springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an hour.
- Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours.
- Whip the heavy cream and spread it over the cheesecake before serving.
- Top with crushed honeycomb and enjoy!
Notes
For a smoother texture, consider using a water bath during baking. Ensure to cool the cheesecake properly to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg