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Lemon Lavender Cheesecake Topped with Honeycomb

Lemon Lavender Cheesecake Topped with Honeycomb Delight

Enjoy the luxurious taste of Lemon Lavender Cheesecake Topped with Honeycomb, a vegan dessert that delights the senses.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups Graham Cracker Crumbs swap with gluten-free crackers for a gluten-free option
  • 0.5 cups Sugar coconut sugar can be used
  • 0.5 teaspoon Salt sea salt recommended
  • 0.5 cups Vegan Butter coconut oil can be substituted
Filling
  • 1 tablespoon Culinary Lavender use sparingly
  • 8 ounces Cream Cheese (Vegan) can use cashew cream
  • 1 cup Sour Cream (Vegan) coconut yogurt works well
  • 2 tablespoons Lemon Zest use fresh for best results
  • 0.5 cups Lemon Juice freshly squeezed preferred
  • 1 teaspoon Vanilla Extract use pure vanilla
  • 2 each Eggs (Vegan - Flaxseed or Aquafaba) 1 tbsp flaxseed meal mixed with 3 tbsp water per egg
Topping
  • 1 cup Honeycomb or vegan honey alternatives
  • 1 tablespoon Lavender Buds for garnish
  • 1 tablespoon Lemon Zest for garnish, use fresh

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Combine graham cracker crumbs, sugar, and salt with melted vegan butter in a mixing bowl. Press into the bottom of the pan. Bake for 10 minutes and cool completely.
  3. In a small saucepan, heat culinary lavender with lemon juice gently for 10 minutes. Strain to remove lavender buds.
  4. Beat vegan cream cheese until smooth. Gradually add sugar, then flaxseed eggs one at a time. Blend in sour cream, lemon zest, and lemon-lavender juice.
  5. Pour the filling over the cooled crust, placing the springform pan in a larger baking dish filled with hot water. Bake for 50-60 minutes until edges are set.
  6. After baking, let the cheesecake cool in the oven with the door cracked for another 30 minutes.
  7. Once cooled, chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  8. Before serving, top with honeycomb, drizzle with honey, and garnish with lavender buds and lemon zest.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 20gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Ensure all ingredients are at room temperature before mixing for optimal texture. Avoid overmixing to prevent cracks in the cheesecake.

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