Lemon Curd Lavender Cheesecake
This Lemon curd lavender cheesecake is a show-stopping dessert that is light but creamy, with lavender floral notes and vibrant lemon flavor, hinting at an elegantly homemade dessert. It is gluten-free, low-sugar, luxurious, decadent, and full of lavender and lemon flavor, perfect for Easter and Mother’s Day.
Lemon Curd Lavender Cheesecake
As a nutrition consultant and chef, I’m always looking for ways to turn classic desserts into something a little more interesting, a little more thoughtful, and a lot more memorable. Cheesecake has always been one of those desserts that feels comforting and celebratory at the same time. This lemon curd lavender cheesecake came from my deep love for citrus-forward desserts and my longtime habit of cooking with herbs that most people only think of as medicinal or decorative. When I went to the farmers market, I picked up a bunch of lavender, and I was sitting on teh porch with my sweet dog, relaxing, dreaming about making a delicious summer dessert. I had some leftover lemon curd from my lemon curd tart, and I needed to use it. Cheesecake came to mind. I always have lavender and lemon in my pantry, and I reach for them often when I want something that feels special. It is a perfect spring or summer dessert!
Lavender is an underrated herb in the culinary world. I love It’s a floral flavor that goes beautifully with lemon, adding depth without overpowering. The homemade lemon curd just takes the cheesecake from ordinary to unforgettable, creating a dessert that bursts with flavor. It is creative, will impress anyone who tries it, and is a low-sugar dessert. If you want a diffrent flavor of cheesecakes, try my strawberry cheesecake, no-bake lilac cheesecake, no-bake peach cheesecake or burnt cheesecake.
Why You’ll Love This Recipe
- It brings together creamy cheesecake with a bright citrus and floral summer flavor
- Lemon curd adds a bold lemon flavor that balances the richness of the cheese beautifully
- Lavender adds a new dimension of flavor that feels unexpected yet familiar
- It’s a perfect spring or summer dessert for gatherings, holidays, or a quiet weekend treat
Ingredients for Lemon Curd Lavender Cheesecake
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Did you know?
One interesting thing about baking with lavender is how dramatically its flavor changes depending on how it’s treated. The aroma is bold and almost perfumed when dry, but once it’s finely ground and mixed with sugar or fat, it softens into a gentle, rounded flavor that feels much more integrated and subtle. Sugar, in particular, acts like a flavor carrier, pulling out lavender’s aromatic oils and dispersing them evenly, which is why even a small amount can flavor an entire dessert beautifully.
How to Make Lemon Curd Lavender Cheesecake
- Prepare your crust first by pulsing gluten-free shortbread or graham crackers in a food processor. Add melted butter and egg and pulse it again to incorporate.
- 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 allulose and butter with a low-speed electric mixer until smooth and creamy. Beat egg whites in a separate bowl.
- Add the arrowroot, fresh lemon juice, lemon zest, lavender simple syrup, and lavender extract to the cheese mixture and egg yolks combined to the high-speed blender. Blend until everything is fully incorporated, occasionally scraping down the sides of the bowl.
- Transfer the mixture to the bowl, then gently fold in the egg white.
- Pour the cheesecake filling over the crust and transfer it to the oven.
- Put water in a baking sheet and place it on the bottom rack of the oven.
- Bake the cheesecake at 350°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, then wrap it loosely in plastic wrap and refrigerate overnight.
Ingredient Substitutions
- Farmers cheese can be replaced with ricotta that has been well-drained for a similar texture
- Mascarpone can be swapped for full-fat sour cream if you prefer a slightly tangier profile
- Allulose can be replaced with erythritol or another granulated sweetener that dissolves well
- Lavender syrup can be omitted if using a slightly higher amount of lavender extract, adjusted carefully
Baking with Lavender
Lavender for me is one of those flavors that’s quietly magical in the kitchen and still surprisingly underused in baking. It has a soft, floral aroma and, when used with intention. This gentle, herbaceous flavor can hint at mint or even rosemary. Lavender is powerful and can be too much, quickly crossing into that unmistakable soapy territory or making the dessert bitter.
When baking with lavender, I like to use lavender syrup or lavender extract. Sometimes I also infuse it into a liquid ingredient or grind it finely and add it directly to the batter. For this recipe, I went with both lavender syrup and extract, and a sprinkle of lavender on the grind, which gives me more control over the final flavor and keeps the process simple.
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I use a similar approach when working with lemon zest. I love combining finely grated zest with sugar in a food processor to release the essential oils and deepen the citrus flavor. But since we used lemon curd and lavender extract, I did not have to do that for this recipe.
Chef Angie’s Tips
- Use culinary-grade lavender only, and always err on the side of less
- Let all ingredients come to room temperature for the smoothest filling
- Bake until just set in the center to maintain a creamy texture and cool it in the oven for at least 3 hours
- Chill the cheesecake before putting lemon curd on teh top
Ways To Serve
- Serve chilled with extra lemon curd on top
- Garnish with fresh edible flowers, dried citrus, and lavender
- Pair with herbal tea for a relaxed afternoon dessert
- Serve with lattes, cocktails, or mocktails
Storage
Store covered in the refrigerator. Keeps well for several days without losing texture. Best enjoyed cold for clean slices and balanced flavor.
Equipment
- Springform pan
- Food processor and VitaMix
- Medium saucepan
- Mixing bowls
- Fine mesh sieve for lemon curd
FAQ
Can I make this cheesecake ahead of time?
Yes, this cheesecake actually benefits from resting overnight, allowing the lemon and lavender flavors to meld.
Does lavender make the dessert taste like soap?
When used carefully, lavender adds a subtle floral note that enhances the lemon rather than overpowering it.
Can I freeze this cheesecake?
You can freeze it without the lemon curd topping. Add the curd after thawing for the best texture.
Is this cheesecake very sweet?
No, it’s balanced. The lemon juice and lavender keep it from feeling overly rich or heavy.
If this lemon curd lavender cheesecake inspired you, share the blog with a friend who loves baking, pin it for later, or save it for your next special occasion. Recipes like this are meant to be enjoyed, shared, and celebrated.
Lemon Curd lavender Cheesecake
Equipment
- hand mixer or stand mixer
Ingredients
Crust
- 9 oz Shortbread cookies I used gluten-free Mexican cookies
- 4 tbsp Butter unsalted, melted
- 1 Egg
- 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 Allulose
- 1/4 cup Lavender syrup
- 2/3 cup Lemon juice
- 3 tbsp Lemon zest
- 10 drops Lavender extract
- 1/4 cup Arrowroot
Lemon Curd
- 3 tbsp Lemon zest
- 3/4 cup Lemon juice
- 3/4 cup Allulose
- 6 oz Butter
- 5 Eggs
- 5 Egg yolks
Instructions
- Prepare your crust first by pulsing gluten-free shortbread or graham crackers in a food processor. Add melted butter and egg and pulse it again to incorporate.2. Press the mixture firmly into the bottom of the pan. A springform pan works best for easy release.3. Combine farmer’s cheese, mascarpone, and cream cheese mixture in a high-speed blender. 4. Beat egg yolks with allulosse and butter with a low-speed electric mixer until smooth and creamy. Beat egg whites in a separate bowl. 4. Add the arrowroot, fresh lemon juice, lemon zest, lavender simple syrup, and lavender extract to the cheese mixture and egg yolks combined to the high-speed blender. Blend until everything is fully incorporated, occasionally scraping down the sides of the bowl. 5. Transfer the mixture to the bowl, then gently fold in the egg white. 6. Pour the cheesecake filling over the crust and transfer it to the oven.7. Put water into a cooking sheet and set it below the cheesecake in the oven.8. Bake the cheesecake at 350°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.9. Transfer it to the counter, then wrap it loosely in plastic wrap and refrigerate overnight.
Lemon Curd
- Prepare a Double Boiler: Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl over the pan, ensuring it doesn’t touch the water.2. Whisk the Eggs and Sweetener: In the bowl, whisk together the eggs, egg yolks, and erythritol until smooth.3. Add Lemon & Butter: Stir in the lemon juice, lemon zest, and butter. Keep stirring gently as the mixture heats up.4. Cook Until Thickened: Continue stirring for about 10-12 minutes until the curd thickens and coats the back of a spoon. Don’t let it boil, or the eggs may scramble. 5. Strain for a Silky Texture (Optional): For an extra smooth curd, strain it through a fine-mesh sieve to remove any zest or cooked egg bits. Let it cool for a little bit.6., Ass Assemble the cheesecake: Pour the lemon curd on the cheesecake and smooth the top with a spatula. Decorate.7. Chill & Set: Let the tart cool at room temperature for about 20 minutes, then refrigerate for at least 6 hours until fully set.
Nutrition
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