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Lemon Lavender Cheesecake

Lemon Lavender Cheesecake That Brightens Every Celebration

This Lemon Lavender Cheesecake captures the delicate romance of lemon and lavender in a luscious, plant-based dessert that brightens every celebration.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cups Graham Cracker Crumbs Use gluten-free crumbs for a gluten-free option.
  • 1/4 cups Sugar Coconut sugar is a great less refined alternative.
  • 1/4 teaspoons Salt Enhances the flavors.
  • 1/2 cups Vegan Butter You can substitute with coconut oil.
For the Filling
  • 2 tablespoons Culinary Lavender Ensure it’s food-safe.
  • 1/2 cups Lemon Juice Opt for fresh lemon juice.
  • 8 ounces Vegan Cream Cheese Use for a creamy texture.
  • 1 cups Sour Cream Unsweetened dairy-free yogurt can be substituted.
  • 3 Eggs Replace with flax eggs for vegan option.
  • 1 teaspoons Vanilla Extract Using pure vanilla yields the best results.
For the Topping
  • 1 cups Honeycomb Consider crushed nuts for fully vegan option.

Equipment

  • Springform Pan
  • Mixing bowl
  • fine sieve
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line the bottom and sides of a springform pan with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted vegan butter. Press this mixture into the bottom of the prepared pan and bake for 10 minutes, then cool.
  3. Steep culinary lavender in fresh lemon juice for about 10 minutes. Strain the mixture to retain the lavender-infused juice.
  4. In a large mixing bowl, beat the vegan cream cheese until smooth. Gradually add the sugar and flax eggs. Mix in sour cream, lemon zest, lavender lemon juice, and vanilla extract until smooth.
  5. Pour the cheesecake filling over the cooled crust and wrap the springform pan in a baking dish filled with water. Bake for 50-60 minutes until edges are set.
  6. After baking, turn off the oven, crack the door open, and let the cheesecake rest for 30 minutes. Chill in the refrigerator for at least 4 hours, preferably overnight.
  7. Remove from the springform pan, top with honeycomb, and garnish with fresh lavender buds and lemon zest before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 8gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin C: 2mgCalcium: 2mgIron: 2mg

Notes

Ensure cream cheese is at room temperature for smooth mixing and prevent lumps. A water bath helps achieve a richer texture.

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