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Lemon Lavender Cheesecake Topped with Honeycomb

Lemon Lavender Cheesecake Topped with Honeycomb Delight

This Lemon Lavender Cheesecake Topped with Honeycomb is a vegan delight combining floral lavender and zesty lemon for a refreshing dessert.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups Graham Cracker Crumbs Use gluten-free crumbs for a gluten-free version.
  • 0.5 cups Sugar Coconut sugar can be used for a lower glycemic option.
  • 0.25 teaspoon Sea Salt Substitute with regular salt if needed.
  • 0.5 cups Vegan Butter Coconut oil works well as a substitute.
Filling
  • 2 tablespoons Culinary Lavender Fresh lavender can provide a bolder flavor.
  • 8 ounces Cream Cheese (Vegan) Soft tofu can serve as a lower-fat alternative.
  • 0.75 cups Sugar Maple syrup is a great liquid sweetener option.
  • 2 units Eggs (or egg replacement) Flax eggs or aquafaba are perfect for vegan versions.
  • 0.5 cups Sour Cream (Vegan) Substitute with cashew cream if preferred.
  • 1 tablespoon Lemon Zest
  • 0.5 cups Lemon Juice Lime can substitute for a fresh twist.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a different dimension.
Topping
  • 1 cups Honeycomb You can drizzle some honey as an additional treat.

Equipment

  • 9-inch Springform Pan
  • Mixing bowl
  • Electric Mixer
  • Small saucepan
  • larger baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, sea salt, and melted vegan butter. Press into the pan and bake for 10 minutes until golden.
  3. In a saucepan, heat lemon juice and add dried culinary lavender. Steep for 10 minutes and strain.
  4. Beat the vegan cream cheese in a mixing bowl until smooth. Gradually add sugar and eggs (or replacements), then mix in sour cream, lemon zest, strained juice, and vanilla until silky.
  5. Pour the filling over the cooled crust. Bake for 50-60 minutes in a water bath until the center is slightly jiggly.
  6. Let it rest in the oven for 30 minutes. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
  7. Remove from the pan, top with honeycomb, and drizzle with honey before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 150mgPotassium: 100mgFiber: 2gSugar: 15gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Chill the cheesecake for at least 4 hours for best flavor and texture. For an elegant finish, sprinkle extra lavender buds and zest before serving.

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