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Lemon Lavender Cheesecake

Lemon Lavender Cheesecake: A Dreamy Vegan Delight

Savor the unique blend of lemon and lavender in this dreamy vegan cheesecake, topped with honeycomb for a delightful finish.
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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: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Consider digestive biscuits for a richer flavor.
  • 1/4 cup Sugar Coconut sugar is a lower glycemic alternative.
  • 1/2 cup Vegan Butter Melted, can substitute with refined coconut oil.
For the Filling
  • 8 oz Vegan Cream Cheese Silken tofu blended smooth is a non-dairy option.
  • 1/4 cup Vegan Sour Cream Dairy-free yogurt is a suitable alternative.
  • 1 tablespoon Lemon Zest Enhances freshness and depth.
  • 1/3 cup Lemon Juice Offers essential acidity.
  • 1 tablespoon Culinary Lavender Ensure it's culinary-grade.
  • 1 teaspoon Vanilla Extract Fresh vanilla beans add a gourmet touch.
For Binding
  • 2 tablespoons Flax Eggs Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg.
For the Topping
  • 1 cup Honeycomb Adds a delightful crunchy texture.

Equipment

  • Oven
  • Springform Pan
  • mixing bowl
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.
  2. In a bowl, combine graham cracker crumbs, sugar, and melted vegan butter. Press mixture into the bottom of the prepared springform pan. Bake for 10 minutes and cool.
  3. In a small saucepan, combine lemon juice with culinary lavender. Heat over low for about 10 minutes, then strain out lavender.
  4. In a mixing bowl, beat vegan cream cheese until smooth. Gradually add sugar and prepared flax eggs, stirring in vegan sour cream, lemon zest, infused lemon juice, and vanilla.
  5. Pour filling over cooled crust. Bake in a water bath for 50-60 minutes, until just set. Turn off oven and let rest for 30 minutes.
  6. Chill the cheesecake in the refrigerator for at least 4 hours.
  7. Before serving, add pieces of fresh honeycomb on top. Drizzle with honey and garnish with lavender buds and lemon zest.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

Ensure all ingredients are at room temperature for a smooth filling. Refrigerate leftovers in an airtight container for up to 5 days.

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