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Lemon Lavender Cheesecake

Lemon Lavender Cheesecake: A Dreamy Vegan Delight

Discover the enchanting flavors of Lemon Lavender Cheesecake, a delicious vegan dessert combining tangy lemon and floral notes.
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Prep Time 20 minutes
Cook Time 1 hour
Refrigeration Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with gluten-free graham crackers.
  • 1/2 cup Vegan Butter Can substitute with coconut oil.
  • 1/4 cup Sugar Coconut sugar can be used for a lower glycemic alternative.
  • 1/4 tsp Salt Just a pinch will do.
Filling
  • 8 oz Cream Cheese (Vegan) Look for a brand that closely mimics traditional cream cheese.
  • 3/4 cup Sugar Adjust to taste if using sweeter vegan cream cheese.
  • 3 tbsps Flax Eggs Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each flax egg.
  • 1 cup Vegan Sour Cream Silken tofu can serve as a texture substitute.
  • 2 tsps Culinary Lavender Ensure it is food-safe; finely grind before use for stronger flavor.
  • 1/2 cup Lemon Juice Fresh lemons provide optimal flavor.
  • 1 tbsp Lemon Zest Grate fresh lemon zest just before serving.
  • 1 tsp Vanilla Extract Use a high-quality extract for best results.
Topping
  • 1 cup Honeycomb Consider using vegan honey for a fully plant-based dessert.
  • 1 tbsp Additional Honey (optional) Can use maple syrup as a vegan alternative.
  • 2 tsps Lavender Buds For garnishing.
  • 1 tbsp Lemon Zest For a finishing touch.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • hand mixer
  • Small Saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lining with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, melted vegan butter, sugar, and a pinch of salt. Press the mixture into the bottom of the springform pan and bake for about 10 minutes.
  3. While the crust is baking, heat culinary lavender with lemon juice in a small saucepan for about 10 minutes, then strain.
  4. Beat the vegan cream cheese until smooth, then mix in sugar and flax eggs. Fold in the infused lemon juice, lemon zest, and vegan sour cream.
  5. Pour the filling over the crust, place the pan in a larger baking dish filled with water, and bake for 50–60 minutes.
  6. Turn off the oven and let the cheesecake rest for 30 minutes, then refrigerate for at least 4 hours.
  7. Remove the cheesecake from the pan, top with honeycomb, additional honey if desired, and garnish with lavender buds and lemon zest.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 250mgFiber: 2gSugar: 18gVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for a smoother batter and chill overnight for better flavor development.

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