Delicious Blackberry Lavender Cheesecakes From Scratch
A delightful cheesecake that combines the rich texture of cream cheese with the floral notes of lavender and the tartness of blackberries.
Equipment
- Mixing Bowl
- Springform Pan
- Saucepan
- Electric Mixer
Ingredients
Ingredients
- 1.5 cups Graham Cracker Crumbs Finely crushed for the crust.
- 0.25 cups Unsalted Butter Melted to mix with crumbs.
- 1 pinch Salt To enhance flavors.
- 16 ounces Cream Cheese Softened to room temperature.
- 0.75 cups Granulated Sugar For sweetening the filling.
- 0.5 cups Heavy Cream To achieve a creamy filling.
- 1-2 teaspoons Culinary Lavender Buds For floral flavor.
- 2 large Eggs For binding the ingredients.
- 1 cup Fresh Blackberries For filling and topping.
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and salt. Stir until it resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- In another bowl, beat cream cheese until smooth. Add sugar and mix well.
- Add heavy cream and mix until smooth.
- Simmer lavender buds with water for 5 minutes, strain, and add to the cream cheese mixture.
- Mix in eggs one at a time until smooth.
- Gently fold in blackberries.
- Pour the filling into the cooled crust and smooth the top.
- Bake for 45-50 minutes until the center is set but jiggly.
- Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours.
- For topping, cook remaining blackberries with sugar until softened. Cool and drizzle over cheesecake.
- Slice and serve chilled.
Notes
This cheesecake can be made a day in advance for better flavor. Store leftovers tightly covered in the fridge for up to 5 days.