Description
A delightful vegan Lemon Lavender Cheesecake crowned with fresh honeycomb and a drizzle of honey, blending floral and citrus flavors into a creamy, smooth dessert perfect for any special occasion.
Ingredients
Scale
Crust
- 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.)
Filling
- 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.)
Toppings
- 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
- Preheat the oven: Set your oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper to prevent sticking.
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and salt. Melt the vegan butter and pour it over the mixture. Stir until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared springform pan. Bake this crust for 10 minutes to set it.
- Infuse the lemon juice: Add one tablespoon of culinary lavender to the fresh lemon juice and allow it to steep for about 10 minutes. After infusion, strain out the lavender buds to keep the juice clear and aromatic.
- Make the filling: In a large bowl, beat the vegan cream cheese until smooth and creamy. Gradually add sugar, then incorporate the sour cream, lemon zest, vanilla extract, and the strained lemon juice infused with lavender. Mix until all ingredients are well combined and silky.
- Assemble and bake the cheesecake: Pour the filling evenly over the cooled crust. Place the springform pan in a water bath (bain-marie) to ensure even baking and prevent cracking. Bake for 50 to 60 minutes until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake sit inside for 30 minutes to cool gently.
- Cool and chill: Remove the cheesecake from the oven. Allow it to cool at room temperature before transferring it to the refrigerator. Chill for at least 4 hours or preferably overnight to fully set and develop flavors.
- Prepare for serving: Carefully remove the cheesecake from the springform pan. Top it generously with fresh honeycomb, drizzle with a tablespoon of honey (or agave syrup for a vegan option), and garnish with lavender buds and additional lemon zest for visual appeal and enhanced flavor.
Notes
- Use gluten-free graham cracker crumbs to make the crust gluten-free if needed.
- Substitute vegan sour cream or coconut cream for a dairy-free filling.
- For a vegan drizzle alternative, replace honey with agave syrup.
- Steeping the lavender in lemon juice imparts a subtle floral note without bitterness.
- Baking in a water bath helps prevent cracking and ensures a creamy texture.
- Allow adequate chilling time for the cheesecake to fully set and flavor to develop.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon lavender cheesecake, vegan cheesecake, honeycomb topping, floral dessert, vegan dessert, gluten-free option, creamy cheesecake, springform pan dessert
