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Ultimate Lemon Lavender Cheesecake

Ultimate Lemon Lavender Cheesecake for a Dreamy Dessert Delight

Experience the Ultimate Lemon Lavender Cheesecake, a delightful fusion of flavors capturing the essence of spring with creamy texture and a honeycomb crunch.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs or digestive biscuits for gluten-free
  • 0.25 cups Sugar try brown sugar for deeper flavor
  • 0.5 teaspoons Salt can be omitted for lower sodium
  • 0.5 cups Butter substitute with vegan butter for dairy-free
For the Filling
  • 2 tablespoons Culinary Lavender or lavender extract if unavailable
  • 16 ounces Cream Cheese use vegan cream cheese for dairy-free
  • 1 cups Granulated Sugar adjust based on sweetness preference
  • 3 Eggs substitute with flax eggs for vegan
  • 0.5 cups Sour Cream swap with coconut cream for non-dairy
  • 1 tablespoons Lemon Zest fresh lemons are ideal
  • 0.5 cups Lemon Juice fresh or packaged
  • 1 teaspoons Vanilla Extract or almond extract for a twist
For the Topping
  • 1 cups Honeycomb substitute with crushed nuts or granola

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Electric mixer
  • fine sieve
  • Baking dish

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well incorporated. Press the mixture into the bottom of the prepared pan, then bake for 10 minutes. Allow to cool.
  3. Steep culinary lavender in fresh lemon juice for 10 minutes, then strain to remove lavender pieces.
  4. In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar, then mix in eggs one at a time. Add the strained lemon juice with lavender, sour cream, lemon zest, and vanilla extract until just combined.
  5. Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50–60 minutes until edges are set.
  6. Turn off the oven and leave the cheesecake inside for 30 minutes with the door ajar to cool gradually.
  7. Allow to chill in the refrigerator for at least 4 hours, or ideally overnight.
  8. Remove from the springform pan and top with fresh honeycomb. Drizzle honey and sprinkle with additional lavender buds and lemon zest before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 4gFat: 24gSaturated Fat: 15gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 210mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for easier mixing. Use a water bath to prevent cracks in the cheesecake.

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