Lavender Lemon Cheesecake

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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.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: Amercian, European

Keyword: Lavender Lemon Cheesecake

Servings:

Calories: 555kcal

Equipment

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 Allulosse
1/4 cup Lavender syrup
2/3 cup Lemon juice
3 tbsp Lemon zest
10 drops Lavender extract
1/4 cup Arrowroot
1/4 tsp Salt

Almond Lavender Lemon Glaze

8 oz Slivered almonds
1 tbsp Allulosse
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 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.
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