Lemon Lavender Cheesecake with Honeycomb Recipe
An artisanal vegan lemon lavender cheesecake featuring a zesty and floral flavor profile, topped with crunchy honeycomb and optional honey drizzle, perfect for a sophisticated dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs (or crushed shortbread for a buttery twist)
- 1/4 cup sugar
- 1/2 cup melted vegan butter
- Pinch of salt
Cheesecake Filling:
- 24 oz (3 blocks) vegan cream cheese, softened
- 3/4 cup granulated sugar
- 3 large flax eggs (3 tbsp flaxseed meal + 9 tbsp water, mixed and set)
- 1/3 cup vegan sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1–2 tsp culinary lavender, finely ground or steeped
Topping:
- Fresh honeycomb (cut into small chunks) or vegan honeycomb alternative
- Drizzle of extra honey or agave syrup (optional)
- A tiny sprinkle of dried lavender buds or lemon zest for garnish
Instructions
- Preheat & Prep: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper to prevent sticking and make removal easier.
- Make Crust: In a bowl, combine graham cracker crumbs, sugar, salt, and melted vegan butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes until set, then remove and allow to cool.
- Infuse Lavender: Steep the culinary lavender in fresh lemon juice for about 10 minutes to extract the floral notes. Strain the mixture to remove the solids, or keep some bits for stronger flavor. Alternatively, finely grind the lavender for direct incorporation into the filling.
- Mix Filling: Beat the vegan cream cheese until smooth and creamy. Gradually add sugar, then the flax eggs one at a time, blending well after each addition. Mix in vegan sour cream, lemon zest, lavender-infused lemon juice, and vanilla extract. Take care not to overmix to maintain a light texture.
- Bake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a water bath to ensure gentle, even cooking and avoid cracking. Bake for 50–60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. Chill in the refrigerator for at least 4 hours or overnight to fully set.
- Top & Serve: Just before serving, arrange pieces of fresh honeycomb on top of the cheesecake. Optionally drizzle with extra honey or agave syrup and garnish with a small sprinkle of dried lavender buds or lemon zest for an elegant finish.
Notes
- Use culinary lavender specifically for a safe and pleasant flavor.
- To moderate the floral intensity, begin with 1 tsp of lavender and adjust after tasting the infusion.
- For a lighter dessert, consider adding a layer of whipped coconut cream or vegan mascarpone under the honeycomb topping.
- The water bath is critical to prevent cracks and ensure creamy texture.
Keywords: Lemon Lavender Cheesecake,Honeycomb,Vegan Cheesecake,Floral Dessert,Citrus Cheesecake
