Description
A refreshing and fragrant cheesecake infused with zesty lemon and delicate lavender, perfect for special occasions and warm gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 tablespoon dried lavender flowers
- Honeycomb (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl. Press the mixture into the bottom of a springform pan to form the crust.
- Beat together cream cheese, sour cream, and sugar in a large bowl until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and dried lavender until well combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Allow to cool, then chill in the refrigerator for at least 4 hours or overnight.
- Top with homemade honeycomb before serving.
Notes
For a healthier option, consider using sugar substitutes like Stevia, Monk fruit, or Allulose. Ensure all ingredients are at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg