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Lemon Lavender Cheesecake

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A creamy and indulgent cheesecake that combines the zesty brightness of lemons with the floral notes of lavender, perfect for gluten-free dessert lovers.

Ingredients

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  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 tablespoon dried lavender flowers
  • Honeycomb (for topping)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Combine the graham cracker crumbs and melted butter in a mixing bowl. Press the mixture into the bottom of a springform pan to form the crust.
  3. Beat together the cream cheese, sour cream, and sugar in a large bowl until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the lemon juice, lemon zest, and dried lavender until well combined.
  6. Pour the cheesecake mixture over the crust in the springform pan.
  7. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
  8. Allow to cool, then chill in the refrigerator for at least 4 hours or overnight.
  9. Top with homemade honeycomb before serving.

Notes

Use certified gluten-free ingredients and ensure no cross-contamination occurs. Chill the cheesecake overnight for best flavor.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-lavender-cheesecake/