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Lemon Lavender Cheesecake

Irresistible Lemon Lavender Cheesecake That's Vegan and Divine

This Lemon Lavender Cheesecake is a vegan delight that combines fresh lemon and lavender for an unforgettable dessert experience.
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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: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Gluten-free crumbs can be used for a gluten-free version.
  • 1/4 cup Sugar Coconut sugar offers a lower glycemic index alternative.
  • 1/4 teaspoon Salt Consider using sea salt for added complexity.
  • 1/2 cup Vegan Butter Substitute with coconut oil for a dairy-free option.
For the Filling
  • 2 tablespoons Culinary Lavender Use food-grade lavender.
  • 16 ounces Vegan Cream Cheese Try cashew cream for a different texture.
  • 1/2 cup Vegan Sour Cream Silken tofu can be used instead.
  • 1/2 cup Lemon Juice Use fresh lemon juice for the best flavor.
  • 2 tablespoons Lemon Zest Make sure to zest unwaxed lemons.
  • 1 teaspoon Vanilla Extract Opt for pure extract for the highest quality.
  • 2 units Eggs Flaxseed meal mixed with water serves as a vegan binder.
For the Topping
  • 1 cup Honeycomb Consider vegan honey or agave syrup as substitutes.

Equipment

  • Springform pan
  • mixing bowls
  • Oven
  • Parchment Paper

Method
 

Directions
  1. Preheat your oven to 325°F (163°C) and line a springform pan with parchment paper.
  2. In a bowl, combine graham cracker crumbs, sugar, salt, and melted vegan butter. Press this mixture firmly into the bottom of the pan, then bake it for 10 minutes. Allow it to cool completely before adding the filling.
  3. Steep culinary lavender in fresh lemon juice for about 10 minutes. Strain it to remove the lavender bits, reserving some for decoration.
  4. Beat the vegan cream cheese until silky smooth. Gradually add sugar, then the eggs or flax mixture one at a time, mixing gently. Fold in the sour cream, lemon zest, the infused lemon juice, and vanilla extract.
  5. Pour the filling onto the cooled crust and bake in a water bath for 50–60 minutes. Let rest in the oven for 30 minutes, then chill in the fridge for at least 4 hours.
  6. Before serving, add pieces of honeycomb on top and drizzle with honey or agave syrup.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gSodium: 300mgPotassium: 150mgFiber: 1gSugar: 18gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Letting the cheesecake chill overnight enhances the flavor and improves the texture. Always use fresh ingredients for the best results.

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