Name: Lemon Lavender Cheesecake Topped with Honeycomb Bliss Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 2 cups Graham Cracker Crumbs (Use gluten-free crumbs for a gluten-free option.); 1/4 cup Granulated Sugar (Brown sugar can offer a deeper flavor.); 1/4 teaspoon Salt (Enhances the overall sweetness.); 1/2 cup Vegan Butter (Coconut oil is a great substitute.); 1 tablespoon Culinary Lavender (Infuses the cheesecake with floral aroma.); 1/2 cup Lemon Juice (Fresh lemon juice is recommended.); 2 tablespoons Lemon Zest (Elevates the lemon flavor.); 8 ounces Vegan Cream Cheese (Opt for brands with a smooth consistency.); 1/2 cup Sour Cream (Vegan sour cream or coconut cream can be substituted.); 1 teaspoon Vanilla Extract (Deepens the flavor profile.); 1 cup Fresh Honeycomb (Ensure it’s kept cool until serving.); 1 tablespoon Drizzle of Honey (Use agave syrup for a vegan option.); 1 tablespoon Lavender Buds (Garnish to enhance visual appeal.); 1 tablespoon Lemon Zest (Garnish to enhance visual appeal.)

Introduction

This Lemon Lavender Cheesecake Topped with Honeycomb Bliss is a refreshing dessert that combines bright citrus flavors with a delicate floral aroma. Creamy and smooth, it’s perfect for special occasions or a delightful treat any time. The honeycomb topping adds a unique texture and natural sweetness.

The image shows small lemon cakes cut in half, placed on a white plate with a white marbled texture. Each cake has three visible layers: a bottom crumbly golden crust, a thick creamy pale yellow cheesecake-like middle layer, and a smooth white frosting layer on top. On the frosting, there is a thin translucent lemon slice garnished with small purple flower petals. The texture of the frosting is soft and glossy, contrasting with the crumbly cake base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Graham Cracker Crumbs (Use gluten-free crumbs for a gluten-free option.)

1/4 cup Granulated Sugar (Brown sugar can offer a deeper flavor.)

1/4 teaspoon Salt (Enhances the overall sweetness.)

1/2 cup Vegan Butter (Coconut oil is a great substitute.)

1 tablespoon Culinary Lavender (Infuses the cheesecake with floral aroma.)

1/2 cup Lemon Juice (Fresh lemon juice is recommended.)

2 tablespoons Lemon Zest (Elevates the lemon flavor.)

8 ounces Vegan Cream Cheese (Opt for brands with a smooth consistency.)

1/2 cup Sour Cream (Vegan sour cream or coconut cream can be substituted.)

1 teaspoon Vanilla Extract (Deepens the flavor profile.)

1 cup Fresh Honeycomb (Ensure it’s kept cool until serving.)

1 tablespoon Drizzle of Honey (Use agave syrup for a vegan option.)

1 tablespoon Lavender Buds (Garnish to enhance visual appeal.)

1 tablespoon Lemon Zest (Garnish to enhance visual appeal.)

Instructions

Step 1: Preheat your oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.

Step 2: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and salt. Melt the vegan butter, pour it over the mix, and stir until combined. Press firmly into the springform pan and bake for 10 minutes.

Step 3: Infuse the culinary lavender in fresh lemon juice for about 10 minutes, then strain out the lavender buds.

Step 4: In a large bowl, beat the vegan cream cheese until smooth. Gradually mix in granulated sugar, then add sour cream, lemon zest, vanilla extract, and the strained lemon juice infused with lavender.

Step 5: Pour the filling over the cooled crust. Place the springform pan in a water bath and bake for 50-60 minutes until the cheesecake is set but still slightly jiggly in the center.

Step 6: Turn off the oven and let the cheesecake sit inside for 30 minutes to cool gradually.

Step 7: Remove from the oven. Cool the cheesecake at room temperature, then refrigerate for at least 4 hours or overnight to chill completely.

Step 8: Remove the cheesecake from the springform pan. Top with fresh honeycomb, drizzle with honey, and garnish with lavender buds and lemon zest before serving.

Tips & Variations

For a gluten-free version, use gluten-free graham cracker crumbs or substitute with crushed nuts.

Culinary lavender is available at specialty stores; avoid garden lavender which may be treated with pesticides.

Substitute coconut cream for sour cream to keep the recipe fully vegan.

Serve with a dollop of whipped coconut cream for added richness.

Carefully strain the lavender-infused lemon juice to avoid a bitter aftertaste from lavender bits.

FAQs

Can I make this cheesecake without a water bath?

While a water bath helps prevent cracking and ensures even baking, you can bake without one by baking at a lower temperature and monitoring closely. Expect minor cracks or uneven texture.

Is there a substitute for fresh honeycomb?

If fresh honeycomb isn’t available, try using a crunchy honey candy or drizzle extra honey for sweetness and texture. Note it won’t have the same waxy texture but will complement the flavors well.