Ingredients
For the Cheesecake Filling
For the Crust
For the Honeycomb Topping
Directions
- 1
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- 2
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- 3
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
- 4
In a large mixing bowl, beat the softened cream cheese until smooth.
- 5
Add the sugar and beat until well combined.
- 6
Mix in the eggs one at a time, ensuring each is fully incorporated.
- 7
Add the sour cream, lemon juice, lemon zest, lavender buds, and vanilla extract. Mix until smooth and creamy.
- 8
Pour the cheesecake filling over the cooled crust and smooth the top.
- 9
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.
- 10
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
- 11
In a saucepan over medium heat, combine sugar, honey, and water. Stir until the sugar dissolves.
- 12
Allow the mixture to boil without stirring until it reaches a deep amber color (about 300°F or 150°C on a candy thermometer).
- 13
Remove from heat and quickly stir in the baking soda. The mixture will bubble up.
- 14
Pour onto a lined baking sheet and let it cool completely. Once set, break into pieces.
- 15
Slice the chilled cheesecake and top each slice with pieces of honeycomb.
