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Lemon Lavender Cheesecake Topped with Honeycomb

Lemon Lavender Cheesecake Topped with Honeycomb Bliss

A vegan Lemon Lavender Cheesecake topped with honeycomb, offering a delightful twist on a classic dessert.
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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: Dessert
Cuisine: Vegan
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the 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.
For the 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.
For the Topping
  • 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.

Equipment

  • springform pan
  • Mixing bowl
  • hand mixer
  • Parchment paper
  • baking dish

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, granulated sugar, and salt. Melt the vegan butter, pour it over the mix, and stir until combined. Press firmly into the springform pan while baking for 10 minutes.
  3. Infuse culinary lavender in fresh lemon juice for about 10 minutes, then strain the lavender.
  4. In a large bowl, beat vegan cream cheese until smooth. Gradually mix in sugar, then add the egg or replacement, sour cream, lemon zest, and strained lemon juice mixed with lavender.
  5. Pour the filling over the cooled crust, bake in a water bath for 50-60 minutes until set. Turn off the oven and let it sit for 30 minutes.
  6. Cool the cheesecake at room temperature, then refrigerate for at least 4 hours or overnight.
  7. Remove from the springform pan, top with fresh honeycomb, drizzle honey, and garnish with lavender buds and lemon zest.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 6IUVitamin C: 20mgCalcium: 4mgIron: 6mg

Notes

Make sure cream cheese is at room temperature for easier mixing and better texture. Avoid overmixing to prevent cracks during baking and ensure a creamy result.

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