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Ultimate Lemon Lavender Cheesecake

Ultimate Lemon Lavender Cheesecake with a Honeycomb Twist

This Ultimate Lemon Lavender Cheesecake combines zesty lemon and fragrant lavender for a delightful, vegan dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups Graham Cracker Crumbs Substitute with gluten-free graham crumbs for a gluten-free option.
  • 1/4 cup Sugar Use coconut sugar for deeper flavor.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1/2 cup Vegan Butter Melted coconut oil is a great substitute.
Filling
  • 8 oz Vegan Cream Cheese Ensure it’s at room temperature for smooth mixing.
  • 3/4 cup Sugar Feel free to use maple syrup.
  • 1/4 cup Vegan Egg Replacer Silken tofu is a great alternative.
  • 1/2 cup Sour Cream Opt for a plant-based version to keep it vegan.
  • 2 tablespoons Culinary Lavender Use culinary-grade lavender.
  • 1/2 cup Fresh Lemon Juice Freshly squeezed gives the best taste.
  • 2 tablespoons Lemon Zest Zest only the yellow part to avoid bitterness.
  • 1 teaspoon Vanilla Extract Use pure extract for optimum flavor.
Topping
  • 1 cup Honeycomb A vegan honey substitute can be used for strict vegans.
  • 1 tablespoon Lavender Buds For garnish.
  • 1 tablespoon Lemon Zest For garnish.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • small saucepan

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Mix with melted vegan butter until coated and press into the springform pan. Bake for 10 minutes and cool completely.
  3. Combine freshly squeezed lemon juice and culinary lavender in a saucepan over low heat for about 10 minutes. Strain to obtain pure-infused lemon juice.
  4. In a large bowl, beat vegan cream cheese until smooth. Gradually add sugar, then mix in vegan egg replacer, sour cream, lemon zest, and reserved lemon-lavender juice. Blend until combined.
  5. Pour filling over cooled crust, smooth the top, and bake using a water bath for 50-60 minutes until edges are set. The center should have a slight jiggle.
  6. Turn off the oven and crack the door open, cool for 1 hour. Then cool completely before refrigerating for at least 4 hours or overnight.
  7. Remove sides of the springform pan. Top with honeycomb, drizzle with honey, and sprinkle with lavender buds and lemon zest.
  8. Slice and serve chilled, along with a refreshing cup of herbal tea or vegan whipped cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 150mgPotassium: 100mgFiber: 2gSugar: 20gVitamin A: 150IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

For best flavor, refrigerate the cheesecake overnight. Avoid freezing honeycomb topping as it may lose its crunch.

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