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Lemon Lavender Cheesecake

Lemon Lavender Cheesecake: A Floral Twist on Classic Indulgence

Indulge in a slice of our Lemon Lavender Cheesecake, a vegan delight that blends citrus and floral notes into a creamy masterpiece.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free version.
  • 1/4 cup Sugar Coconut sugar is a great low-glycemic replacement.
  • 1/4 teaspoon Salt Enhances all flavors present in the dessert.
  • 1/2 cup Vegan Butter Coconut oil can be used for a dairy-free alternative.
For the Filling
  • 8 oz Vegan Cream Cheese Opt for a vegan alternative.
  • 1/2 cup Sour Cream Vegan yogurt can be substituted.
  • 1/2 cup Lemon Juice Freshly squeezed is recommended.
  • 2 tablespoons Lemon Zest Use fresh zest for maximum impact.
  • 1 tablespoon Culinary Lavender Use sparingly to avoid overpowering the flavor.
  • 1 teaspoon Vanilla Extract Choose pure extract for best results.
For the Topping
  • 1 cup Honeycomb Crushed vegan cookies serve as an alternative.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • small saucepan
  • Fine Sieve

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
  2. Combine graham cracker crumbs, sugar, salt, and melted vegan butter until it resembles wet sand. Press into the pan and bake for 10 minutes. Let cool.
  3. Combine lemon juice and culinary lavender in a saucepan, heat for 10 minutes, then strain.
  4. Beat vegan cream cheese until smooth, mix in sugar and egg substitute, then add lemon juice mixture, sour cream, lemon zest, and vanilla. Blend until combined.
  5. Pour the filling over the crust, place in a water bath, and bake for 50-60 minutes until set around the edges.
  6. Let it cool in the oven with the door ajar for 30 minutes, then refrigerate for at least 4 hours.
  7. Remove from the pan and top with honeycomb, a drizzle of honey, lavender buds, and lemon zest. Serve and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 250mgPotassium: 200mgFiber: 2gSugar: 15gVitamin C: 5mgCalcium: 2mgIron: 6mg

Notes

Ensure cream cheese is at room temperature for smooth mixing. Avoid overmixing to prevent cracks. Use a water bath for even baking. Measure ingredients accurately, especially culinary lavender. Cool gradually to minimize cracks.

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