Lavender Lemon Cheesecake
Craving a cheesecake that’s a little floral, zesty, and all-around unforgettable? This lavender lemon cheesecake blends creamy cheeses, lemon zest, and lavender extract for a perfect, health-boosting dessert. Learn how to bake a cheesecake with essential oils and expert chef tips.
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Creamy Summer Lavender Lemon Cheesecake
As a nutrition consultant and chef, I always seek the perfect marriage of indulgence and nourishment, especially when it involves a creamy consistency and a dreamy floral note. Lavender and lemon have long been celebrated in both culinary use and herbal remedies. When combined in a cheesecake filling, they create an unforgettable experience.
My first attempt with culinary lavender wasn’t exactly a win — let’s just say the cookies tasted more like grandma’s perfume than an elegant dessert. Lesson learned: a little bit of lavender goes a long way. Since then, I’ve found that adding a subtle hint of lavender extract, paired with the bright lift of fresh lemon juice and zest, creates the perfect balance for a cheesecake recipe that feels timeless, elegant, and fresh.
But, there’s something unforgettable about the first bite of lavender lemon cheesecake—a gentle floral scent rises up, balanced by bright citrus. You don’t just taste it, you experience it, mingling fragrant lavender and zesty lemon with the familiar richness of classic cheesecake. Even the look of it hints at something special: creamy ivory speckled with flickers of purple, set on a golden crust, and crowned with delicate lavender sprigs or a twist of lemon peel.
Check out other lemon desserts: Lemon Poppy Seed Protein Balls or Tangy and Sweet Lemon Curd Tart.
Interested in other ways lemons can deepen flavor? Learn more about using preserved lemons in cooking.
Check out those recipes with lemons: Pineapple Cucumber Lemonade With Basil, Dragon Fruit Lemonade and Traditional Lemon Greek Potatoes.
Ingredients you’ll need for Lavender Lemon Cheesecake
What Brand of Lavender Simple Syrup?
If you do not want to make simple syrup for lavender, you can use Portland Lavender Syrup. I like the quality.
Why You’ll Love This Recipe
- The combination of farmer’s cheese, mascarpone, and cream cheese results in a velvety, creamy consistency.
- Lemon zest and lavender buds add a bright, floral twist without overpowering the cheesecake.
- Naturally sweetened with erythritol, it is a great thing for those watching their sugar intake.
- The gluten-free shortbread crust means it’s suitable for gluten-sensitive guests.
- Using culinary-grade lavender ensures a delicate flavor that is perfect for anyone new to baking with different flavors.
Did you know?
Did you know lavender has been used for over 2,500 years — not just for its scent, but also for serious jobs like mummification? Ancient Egyptians, Romans, and Greeks weren’t just tossing lavender into bathwater for Instagram-worthy moments (though honestly, can you blame them?). They used it for medicine, perfume, cooking, and even in temples. The word “lavender” comes from the Latin lavare, meaning “to wash,” because it was so beloved in bath rituals.
In a more culinary twist, lavender has found a modern second life in the kitchen — from lavender honey and whipped cream to delicate desserts like our cheesecake. When used right (read: not enough to knock you out like a Victorian fainting couch), it adds a subtle floral note that’s sophisticated and almost magical. Truly, a little bit of culinary lavender goes a long way toward creating something unforgettable.
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How to Make Lavender Lemon Cheesecake
- Prepare your crust first by pulsing gluten-free shortbread crackers or graham crackers in a food processor. Add melted butter or coconut oil and a sprinkle of erythritol, then press the mixture firmly into the bottom of the pan. A springform pan works best for easy release.
- In a high-speed blender, combine farmer’s cheese, mascarpone, and cream cheese mixture. Beat egg yolks with erythritol with a low-speed electric mixer until smooth and creamy. Beet egg whites. Add the erythritol, arrowroot, fresh lemon juice, lemon zest, lavender simple syrup, and lavender extract to the cheese mixture and egg yolks combine. Blend until everything is fully incorporated, occasionally scraping down the sides of the bowl.
- Gently fold egg white with the cheese mixture.
- Pour the cheesecake filling over the crust. Set the springform pan inside a roasting pan and create a water bath by pouring hot water halfway up the sides. Bake the cheesecake at 325°F for 50-60 minutes. Keep the oven door closed and peek only when absolutely necessary.
- Turn off the oven and let it rest for 2 hours insidse the oven to cool off. The center of the cheesecake should still have a slight jiggle when it’s done.
- Transfer it to the counter before wrapping it loosely in plastic wrap and refrigerating overnight.
- Make the Glaze: Put slivered almonds, erythritol, lemon zest, lemon juice, lavender simple syrup, and water in a high-speed blender and blend until smooth.
Ingredient Substitutions
- Coconut oil can replace butter in the crust.
- Honey or monk fruit sweetener can be swapped for erythritol if preferred.
- Ricotta cheese can step in for farmer’s cheese.
- If you don’t have lavender extract, you can infuse heavy cream with culinary lavender buds for a gentle flavor.
Why Use Lavender in Baking?
Edible lavender isn’t just a novelty—it’s a gentle reminder of the natural world, sometimes right outside our doors. With its soft violet buds and honeyed, slightly minty aroma, culinary lavender draws you in before you take a bite. But let’s be honest: a little goes a long way. Used with care, lavender brings an earthy sweetness that lingers on your tongue, hinting at wildflower fields and summer air.
Why does it work so well in cheesecake? That creaminess, so often the star, gives lavender room to breathe. Dairy mutes some of lavender’s sharper herbal notes, coaxing out just enough floral warmth without tipping over into perfumed. The blend is balanced—one part meadow, one part snug farmhouse kitchen. Together, lavender and cream become something more—a subtle, elegant pairing with enough depth to surprise.There are two kinds of lavender at the market, and it’s easy to grab the wrong one if you’re not watching. Culinary lavender comes from specific species—usually English lavender (Lavandula angustifolia)—that is grown for eating, with a taste that’s softer, less sharp than ornamental types. Ornamental lavender can look just as pretty, but it often tastes bitter, soapy, or dusty—almost like a potpourri basket in the back of your grandma’s closet. That’s not the flavor you want lingering in dessert.
Pick dried culinary lavender sold by trusted spice merchants. The buds should be deep purple-blue, clean, and fragrant—never gray or faded. If you can buy organic and food-safe, even better. A simple sniff test will lead you right: culinary lavender should smell sweet and a little grassy, not overpowering. Use a light hand when measuring. A teaspoon too much is enough to turn “elegant” into “overwhelm.” When in doubt, start with less and adjust next time.
If you’re harvesting yourself, skip lavenders labeled “Stoechas,” “Dentata,” or “Intermedia.” They’re bred for gardens, not kitchens. Stick to English lavender, and always ensure the plants haven’t been treated with any chemicals.
Chef Angie’s Tips
- Always use room temperature ingredients to ensure a smooth cheesecake filling without lumps.
- Use culinary-grade lavender to avoid an overpowering, soapy taste.
- Bake the cheesecake slowly in a water bath for a creamy texture with no cracks.
- Resist the urge to open the oven door while baking — patience equals the best result.
- Chill your cheesecake overnight to allow the floral and citrus notes to bloom fully.
Ways To Serve
The finishing touches matter. Sometimes, a single sprig or a curl of zest can turn good into something unforgettable.
- Lavender Sprigs: Place a few edible lavender sprigs on the edge of the chilled cheesecake. Scatter a few buds, but keep it subtle. Too much and it risks looking fussy—or worse, tasting soapy.
- Candied Lemon Slices: Thin rounds of lemon, gently simmered with sugar until translucent, make a jewel-like topping. Lay a couple atop each cut piece or arrange them in a crescent on the whole cake. The sweet-tart chew adds brightness and a nod to what’s flavoring the filling.
- Fresh Berries: Blueberries and blackberries look home against the pale yellow cheesecake. Raspberries offer a pop of color and sweet acidity.
- Edible Flowers: If you find violets, pansies, or borage at the market, tuck one or two beside the lavender. They hint at the garden without overwhelming it.
- Whipped Cream or Yogurt Swirl: Pipe a simple ring or dollop—don’t hide the surface—just enough to soften and lighten each bite.
- Lemon Zest: Grate a shower over the top just before serving for a fresh, sparkling look.
When placing garnishes, aim for intentional asymmetry—let them look easy but not careless. This makes each slice look thoughtfully prepared, not stiff or over-composed. Presentation matters because it shows love. It’s an invitation, not just a display..
Storage
Store your cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap it tightly in plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the fridge for best flavor and creamy consistency.
Equipment
- Food processor
- Springform pan
- Large mixing bowl
- Electric mixer
- Roasting pan for water bath
- Medium bowl for prepping crust
- Rubber spatula for scraping sides of the bowl
FAQ
Can I use dried lavender buds instead of lavender extract?
Yes, but be cautious. Infuse heavy cream with a few buds and strain before using for a softer flavor.
How do I know when the cheesecake is fully baked?
The center of the cheesecake should still wobble slightly when gently shaken. It will continue to set as it cools.
Can I add sour cream to the filling?
Absolutely. Adding sour cream to the cream cheese mixture can make it even silkier. Just adjust baking time slightly.
What if I don’t have a roasting pan for a water bath?
Place a dish of hot water on a rack below the cheesecake to create steam for a similar effect.
Can I substitute the crust with graham crackers?
Yes, use gluten-free graham crackers if needed, and make sure the crust is firmly packed into the bottom of the pan.
Can I use essential oils in cheesecake?
Only if they are culinary essential oils labeled safe for internal use. Always use a single drop at a time, as they are highly concentrated.
What’s the best way to get a clean slice?
Dip a sharp knife into hot water, wipe dry, and slice. Repeat between cuts for perfect presentation.
More Summer Recipes
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Gluten-Free Key Lime Bars
Classic Virgin Mojito Mocktail
Chicken Drumsticks With Chimichurri Sauce
Dragon Fruit Lemonade
Roasted Strawberries Vinaigrette – Summer Salad
Pineapple Cucumber Lemonade With Basil
Cucumber Radish Salad With Fresh Dill
Polish Tomato and Dill Pickles Salad
Polish Young/New Potatoes With Dill
No-Bake Peach Cheesecake (Polish Sernik na Zimno)
Polish Sorrel Soup With Hard Boiled Egg (Zupa Szczawiowa)
Grilled Peaches With Balsamic Vinegar
Lavender Lemon Cheesecake
Equipment
- hand mixer or stand mixer
Ingredients
Crust
- 9 oz Shortbread cookies I used gluten-free Mexican cookies
- 4 tbsp Butter unsalted, melted
- pinch Salt
Filling
- 1 lbs Framers cheese you can find it at Whole Foods
- 12 oz Mascarpone
- 14 oz Cream cheese
- 6 Egg whites
- 9 Egg yolks
- 6 tbsp Butter
- 1/2 cup Erythirol
- 1/4 cup Lavender syrup
- 2/3 cup Lemon juice
- 3 tbsp Lemon zest
- 10 drops Lavender exctract
- 1/4 cup Arrowroot
- 1/4 tsp Salt
Almond Lavender Lemon Glaze
- 8 oz Slivered almonds
- 1 tbsp Erythritol
- 2 tbsp Lemon zest
- 1/4 cup Lemon juice
- 1/4 cup Lavender syrup
- 1 1/4 cup Water
Instructions
- Prepare your crust first by pulsing gluten-free shortbread or graham crackers in a food processor. Add melted butter or coconut oil and a sprinkle of erythritol, then press the mixture firmly into the bottom of the pan. A springform pan works best for easy release.Combine farmer’s cheese, mascarpone, and cream cheese mixture in a high-speed blender. Beat egg yolks with erythritol and butter with a low-speed electric mixer until smooth and creamy. Beat egg whites. Add the erythritol, arrowroot, fresh lemon juice, lemon zest, lavender simple syrup, and lavender extract to the cheese mixture and egg yolks combined. Blend until everything is fully incorporated, occasionally scraping down the sides of the bowl. Gently fold egg white with the cheese mixture. Pour the cheesecake filling over the crust. Set the springform pan inside a roasting pan and create a water bath by pouring hot water halfway up the sides. Bake the cheesecake at 325°F for 50-60 minutes. Keep the oven door closed and peek only when absolutely necessary. Turn off the oven and let it rest for 2 hours inside the oven to cool off. The center of the cheesecake should still have a slight jiggle when it’s done. Transfer it to the counter before wrapping it loosely in plastic wrap and refrigerating overnight.Make the Glaze: Put slivered almonds, erythritol, lemon zest, lemon juice, lavender simple syrup, and water in a high-speed blender and blend until smooth.
Nutrition
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