Description
Indulge in the delightful harmony of lemon, lavender, and honeycomb in this creamy and flavorful cheesecake.
Ingredients
Scale
- 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 lavender buds
- 4 large eggs
- 1 cup honeycomb, broken into pieces
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add the sugar and flour, mixing until well combined.
- Add the lemon zest, lemon juice, and dried lavender buds, mixing until just incorporated.
- Add the eggs one at a time, beating well after each addition.
- Pour the batter into the prepared springform pan and smooth the top.
- Bake for 55-65 minutes, or until the center is almost set. Allow the cheesecake to cool completely in the pan on a wire rack.
- Top the cooled cheesecake with the broken honeycomb pieces.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg