Ingredients:

  • 1/2 cup heavy cream (36% fat)
  • 2 tbsp culinary lavender buds
  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1/2 tsp sea salt
  • 32 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/4 cup sour cream, room temperature
  • 1 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla bean paste
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/4 cup wildflower honey
  • 2 tbsp water
  • 1.5 tsp baking soda, sifted

Instructions:

  1. In a small saucepan, heat the heavy cream and lavender buds over medium-low heat until it just begins to simmer. Remove from heat, cover, and let steep for 10 minutes. Strain through a fine-mesh sieve and cool to room temperature.
  2. Preheat oven to 350°F. Combine graham cracker crumbs, 1/4 cup sugar, salt, and melted butter. Press into the bottom of a 9-inch parchment-lined springform pan. Bake for 10 minutes, then set aside to cool.
  3. In a stand mixer, beat the cream cheese and 1 cup sugar on medium speed until completely smooth. Add the sour cream, lemon zest, lemon juice, vanilla bean paste, and the infused lavender cream. Mix until just combined.
  4. Add eggs one at a time, mixing on low speed after each addition just until the yellow disappears. Do not overmix to avoid air bubbles.
  5. Pour the batter over the crust. Place the springform pan inside a roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan. Bake for 1 hour 15 minutes at 325°F.
  6. Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. Remove and refrigerate for at least 6 hours or overnight.
  7. To make the honeycomb: Combine 1 cup sugar, honey, and water in a saucepan. Heat until it reaches 300°F (150°C) on a candy thermometer. Remove from heat and quickly whisk in the baking soda. Pour immediately onto parchment paper. Let cool completely, then shatter into pieces to top the cheesecake.