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Lemon Lavender Cheesecake

Lemon Lavender Cheesecake That Will Wow Your Taste Buds

Indulge in this luxurious Lemon Lavender Cheesecake, a vegan delight with a perfect balance of zesty lemon and floral lavender notes.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free crumbs if preferred.
  • 2 tablespoons Sugar Can be swapped with coconut sugar for a unique taste.
  • 1/4 teaspoon Salt Elevates the flavors.
  • 1/4 cup Butter Use vegan butter to keep it plant-based.
For the Filling
  • 8 ounces Cream Cheese Look for vegan cream cheese.
  • 1 cup Sour Cream Replace with vegan sour cream for dairy-free option.
  • 2 tablespoons Flax Eggs Mix 1 tbsp ground flaxseed with 2.5 tbsp water.
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Zest
  • 1/4 cup Lemon Juice
  • 2 tablespoons Culinary Lavender Dried edible flowers can be used as an alternative.
For the Topping
  • 1 cup Honeycomb Try agave candy for vegan option.

Equipment

  • Springform pan
  • Mixing bowl
  • Oven
  • Parchment Paper

Method
 

Step-by-Step Instructions for Lemon Lavender Cheesecake
  1. Preheat your oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.
  2. Combine graham cracker crumbs, sugar, salt, and melted vegan butter in a bowl. Press into the pan and bake for 10 minutes until golden. Cool completely.
  3. Combine culinary lavender with lemon juice in a small bowl and steep for 10 minutes. Strain or grind the lavender afterward.
  4. Beat vegan cream cheese until smooth. Gradually mix in sugar, adding flax eggs one at a time. Stir in vegan sour cream, lemon zest, infused lemon juice, and vanilla extract.
  5. Pour the filling over the cooled crust and bake for 50-60 minutes in a water bath until edges are set with a slight jiggle in the center.
  6. Turn off the oven, crack the door, and cool in the oven for 30 minutes. Refrigerate for at least 4 hours or overnight.
  7. Top with honeycomb, drizzle with honey, and garnish with fresh lavender buds and lemon zest before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

To avoid cracks, do not overbake. Use fresh ingredients for best flavor. Allow to cool completely to enhance texture.

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