Lemon Lavender Cheesecake

A delightful and aromatic cheesecake featuring the unique combination of lemon and lavender, perfect for a special occasion or a refreshing dessert.

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Prep Time 35

Cook Time 1 35

Chilling Time 4

Total Time 6 10

Servings: 10 slices

Course: Cheesecake, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Crust

1.5 cups Graham Cracker Crumbs Gluten-free crumbs can be used.
0.5 cups Sugar Coconut sugar works as a healthier substitute.
0.5 teaspoon Salt A pinch of salt enhances the flavor of the crust.
0.5 cups Butter Use vegan butter for a dairy-free option.

For the Filling

2 tablespoons Culinary Lavender Ensure it's food-grade for safe consumption.
0.5 cups Lemon Juice Freshly squeezed lemons yield the best flavor.
16 ounces Cream Cheese Ensure cream cheese is at room temperature for a smooth filling. Vegan cream cheese is a good alternative.
3 large Eggs Flax eggs can be substituted for a vegan version, or use large eggs for best results.
0.5 cups Sour Cream Full-fat sour cream provides the richest texture. Vegan sour cream is suitable.
1 teaspoon Vanilla Extract Use pure vanilla extract for the best, authentic flavor.
1 tablespoon Lemon Zest Finely grated zest from fresh lemons adds a vibrant citrus aroma to the filling.

For the Topping

1 cup Fresh Honeycomb Crushed nuts or fresh berries can be used as a substitute for honeycomb.
1 tablespoon Honey A drizzle of honey complements the lavender and lemon flavors.
1 teaspoon Lavender (for garnish) A sprinkle of culinary lavender for garnish adds a beautiful touch and aroma.
1 teaspoon Lemon Zest (for garnish) A final sprinkle of fresh lemon zest brightens the presentation and flavor.

Equipment

Springform Pan
Mixing Bowl
Oven
whisk
Parchment Paper

Method

Preheat your oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.
In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press mixture into bottom of the pan and bake for 10 minutes.
Steep the culinary lavender in fresh lemon juice for 10 minutes, then strain out lavender.
In a large bowl, beat cream cheese until creamy. Gradually add sugar, then eggs one at a time. Stir in sour cream, strained lemon juice with lavender, lemon zest, and vanilla extract.
Pour the filling over the prepared crust. Bake in a water bath for 50-60 minutes until set in the center. Cool in the oven for 30 minutes.
Chill in the refrigerator for at least 4 hours or overnight.
Before serving, top the cheesecake with pieces of honeycomb and garnish with honey, lavender, and lemon zest.

Notes

This elegant cheesecake is perfect for special occasions. For best results, ensure all dairy ingredients are at room temperature before mixing to prevent lumps and achieve a smooth, creamy texture.