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Lemon Lavender Cheesecake

Lemon Lavender Cheesecake: A Vegan Delight That Impresses

Create a delicious Lemon Lavender Cheesecake, a vegan delight that impresses with vibrant flavors and elegant presentation.
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Prep Time 15 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Can use vegan cookie crumbs as a substitute.
  • 1/4 cup Sugar Swap for coconut sugar for a lower glycemic alternative.
  • 1/4 teaspoon Salt Enhances flavor; no substitutes needed.
  • 1/2 cup Vegan Butter Coconut oil can be a substitute, but may alter flavor.
For the Cheesecake Filling
  • 8 oz Cream Cheese (Vegan) Consider cashew cream or silken tofu for a lighter option.
  • 1/2 cup Sugar Opt for maple syrup for a more natural sweetener.
  • 2 tablespoons Flax or Chia Eggs Aquafaba is a great egg alternative.
  • 1/2 cup Sour Cream (Vegan) Coconut yogurt works as a dairy-free substitute.
  • 1 tablespoon Lemon Zest Lime zest could be used for variety.
  • 1/4 cup Lemon Juice Essential for that zing of lemon in the cheesecake.
  • 1 teaspoon Vanilla Extract No substitutes needed.
  • 2 tablespoons Culinary Lavender Use dried chamomile for a milder flavor if desired.
For the Topping
  • 1 cup Honeycomb Vegan honey (like agave syrup) can be used for a similar texture.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • small 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. In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted vegan butter until everything is thoroughly mixed. Press the mixture into the bottom of the prepared pan and bake for 10 minutes.
  3. Pour lemon juice into a small saucepan and add culinary lavender. Heat gently over low heat for about 10 minutes. Strain to remove lavender buds.
  4. In a large mixing bowl, beat the vegan cream cheese until smooth. Gradually add the sugar, then the flax eggs one at a time, followed by sour cream, lemon zest, infused lemon juice, and vanilla extract.
  5. Pour the filling over the cooled crust and spread it evenly. Bake in a water bath for 50-60 minutes, until set around the edges.
  6. Once baked, turn off the oven, crack the door open slightly, and let the cheesecake cool for 30 minutes inside.
  7. Transfer to the refrigerator to chill for at least 4 hours or preferably overnight. Top with honeycomb before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 230mgFiber: 2gSugar: 18gVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Ensure the vegan cream cheese is at room temperature before mixing to avoid lumps. Using a water bath helps prevent cracks in the cheesecake.

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