Beekeeper’s Lemon Lavender Cheesecake Recipe
1 cup (200 g) granulated sugar
3 large eggs
1/2 cup (120 ml) sour cream
1/4 cup (60 ml) fresh lemon juice
Zest of 1 lemon
1 tablespoon culinary lavender buds
1 teaspoon vanilla extract
For the Honeycomb Topping:
1/2 cup (120 g) granulated sugar
1/4 cup (60 ml) honey
2 tablespoons water
1 teaspoon baking soda
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the sugar and beat until well combined.
Mix in the eggs one at a time, ensuring each is fully incorporated.
Add the sour cream, lemon juice, lemon zest, lavender buds, and vanilla extract. Mix until smooth and creamy.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust and smooth the top.
Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Cool and Chill:
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Prepare the Honeycomb Topping:
