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Lemon Lavender Cheesecake Topped with Honeycomb

Lemon Lavender Cheesecake Topped with Honeycomb Bliss

Indulge in this vegan Lemon Lavender Cheesecake Topped with Honeycomb for a delightful dessert experience that impresses with its elevated flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free option.
  • 1/4 cup Sugar Use coconut sugar for a lower glycemic index alternative.
  • 1/4 teaspoon Salt Sea salt is preferable.
  • 1/2 cup Vegan Butter Substitute with coconut oil for a dairy-free option.
Filling
  • 1 tablespoon Culinary Lavender Use sparingly as dried lavender can be substituted in smaller amounts.
  • 8 ounces Cream Cheese (Vegan) Use cashew cream for a nut-based alternative.
  • 1/2 cup Sour Cream (Vegan) Silken tofu can be used as a lighter alternative.
  • 1 tablespoon Lemon Zest Freshly squeezed lemons yield the best flavor.
  • 1/4 cup Lemon Juice Freshly squeezed for optimal flavor.
  • 1 teaspoon Vanilla Extract Pure vanilla extract is recommended.
Topping
  • 1 cup Honeycomb Maple syrup can be drizzled as a vegan alternative.

Equipment

  • Springform Pan
  • Mixing bowl
  • Saucepan
  • Oven

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a springform pan by lining the bottom with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and salt. Melt your vegan butter and pour it over the crumb mixture, stirring until blended. Press into the base of the springform pan and bake for 10 minutes.
  3. While the crust cools, heat lemon juice in a small saucepan and steep with culinary lavender for 10 minutes, then strain.
  4. In a large bowl, beat the vegan cream cheese until smooth, then gradually mix in sugar, egg replacement, sour cream, lemon zest, infused lemon juice, and vanilla extract until just combined.
  5. Pour filling into the cooled crust and bake in a water bath for 50-60 minutes, until edges are set but the center remains slightly wobbly. Cool in the oven for 30 minutes.
  6. Remove from water bath and cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours or overnight.
  7. Gently remove the cheesecake from the pan, top with honeycomb, and drizzle with honey or maple syrup before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 3mg

Notes

Ensure all ingredients are at room temperature before mixing. Monitor baking time closely to prevent cracking. Allow flavors to develop by chilling cheesecake thoroughly.

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