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Lemon Lavender Cheesecake Topped with Honeycomb

Delight in Vegan Lemon Lavender Cheesecake Topped with Honeycomb

Experience the sophisticated flavors of this Vegan Lemon Lavender Cheesecake Topped with Honeycomb, a guilt-free indulgence perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Gluten-free option available
  • 1/4 cup Sugar Substitute with coconut sugar for lower glycemic index
  • 1/4 teaspoon Salt No substitutions necessary
  • 1/2 cup Vegan Butter Coconut oil can be used
For the Filling
  • 1 tablespoon Culinary Lavender Omit or decrease for milder flavor
  • 8 ounces Cream Cheese (Vegan) Cashew cream can be used as an alternative
  • 1/2 cup Sour Cream (Vegan) Coconut yogurt as a dairy-free option
  • 1/2 cup Lemon Juice Fresh preferred, bottled acceptable in a pinch
  • 1 tablespoon Lemon Zest Zest properly to avoid bitter pith
  • 1 teaspoon Vanilla Extract Lemon extract can be substituted for stronger flavor
For the Topping
  • 1 cup Honeycomb Omit for strict vegan adherence or replace with agave crystals

Equipment

  • springform pan
  • Mixing Bowl
  • Oven
  • Parchment Paper
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted vegan butter. Press the mixture into the bottom of the pan and bake for 10 minutes.
  3. While the crust cools, steep culinary lavender in fresh lemon juice for about 10 minutes, then strain.
  4. Beat vegan cream cheese until smooth, then blend in sugar, lemon zest, and the strained lavender-infused lemon juice along with sour cream and vanilla extract until combined.
  5. Pour the filling over the cooled crust. Create a water bath by placing the springform pan inside a larger dish of hot water and bake for 50-60 minutes until slightly wobbly.
  6. Turn off the oven and crack the door open for 30 minutes, allowing the cheesecake to cool.
  7. Chill the cheesecake in the fridge for at least 4 hours or overnight, then run a knife around the edges and release the springform pan.
  8. Top with honeycomb just before serving, drizzle with honey or agave, and add a sprinkle of lavender buds and lemon zest.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 100IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Ensure ingredients are at room temperature before mixing for a smooth texture, and use a water bath to prevent cracks during baking.

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