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Irresistible Lemon Lavender Cheesecake

Irresistible Lemon Lavender Cheesecake for a Flavorful Escape

This **Irresistible Lemon Lavender Cheesecake** combines zesty lemon with aromatic lavender for a unique, vegan dessert that impresses at any gathering.
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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: Dessert
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs use gluten-free crumbs for a gluten-free version.
  • 1/4 cup Sugar coconut sugar offers a lower glycemic alternative.
  • 1/4 teaspoon Salt consider using sea salt for added depth.
  • 1/2 cup Vegan Butter can substitute with coconut oil for a dairy-free option.
For the Filling
  • 1 tablespoon Culinary Lavender ensure it is food-grade for safety.
  • 8 ounces Vegan Cream Cheese cashew cream can provide a different texture.
  • 1 cup Vegan Sour Cream silken tofu can also be used as an alternative.
  • 1/4 cup Lemon Juice use freshly squeezed juice for the best taste.
  • 1 tablespoon Lemon Zest ensure lemons are unwaxed for maximum zesting flair.
  • 1 teaspoon Vanilla Extract choose pure extract for higher quality.
  • 2 large Eggs or Flaxseed Mixture substitute eggs with a flaxseed meal and water mix for vegan version.
For the Topping
  • 1 piece Honeycomb consider vegan honey or agave syrup as substitutes.

Equipment

  • Springform pan
  • mixing bowl
  • electric mixer
  • small saucepan

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, and a pinch of salt. Melt your vegan butter and mix with the dry ingredients until combined. Press mixture firmly into the bottom of your prepared pan and bake for 10 minutes.
  3. While the crust cools, combine 1/4 cup of fresh lemon juice with 1 tablespoon of culinary lavender in a saucepan. Heat gently over low for about 10 minutes and strain the mixture.
  4. In a large mixing bowl, beat the vegan cream cheese until smooth. Gradually add in sugar and your flaxseed mixture or eggs, mixing well. Fold in the infused lemon juice, vegan sour cream, lemon zest, and vanilla extract.
  5. Pour the filling over the cooled crust, smoothing the top. Place the springform pan into a larger baking dish filled with hot water and bake for 50-60 minutes.
  6. Turn off your oven and crack the door open. Allow the cheesecake to rest inside for 30 minutes, then transfer to the refrigerator to chill for at least 4 hours or overnight.
  7. Once chilled, remove the cheesecake from the springform pan and generously layer the top with honeycomb.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 7gSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

For the best flavor, let your cheesecake chill overnight and use room temperature ingredients.

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