Blackberry Lavender Cheesecake
Creamy, luxurious cheesecake infused with delicate lavender and topped with tart-sweet blackberry compote. A sophisticated dessert that's surprisingly simple to master.
- Total time
- 480 min
- Servings
- 12
- Calories
- 385
- Protein
- 7g
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter
- 32 oz cream cheese
- 1 cup granulated sugar
- ½ cup sour cream
- 3 whole large eggs
- 1.5 tsp vanilla extract
- 1 tsp dried culinary lavender
- 12 oz fresh blackberries
- ¼ cup honey
- 1 tbsp lemon juice
Instructions
- 1
Preheat your oven to 325°F and position a rack in the center. Combine graham cracker crumbs with melted butter, stirring until the mixture resembles damp sand, then press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden, then remove and let cool while preparing the filling.
- 2
Place cream cheese in a large bowl and beat on medium-low speed for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed. Add sugar gradually and continue beating for another 2 minutes until light and fluffy. Mix in sour cream and vanilla extract until just combined.
- 3
Grind the dried lavender finely using a spice grinder or mortar and pestle to release its essential oils. Sift the ground lavender into the cream cheese mixture, then gently fold to combine, mixing carefully to avoid overmixing. Add eggs one at a time, folding gently after each addition until just incorporated.
- 4
Pour the lavender cheesecake filling onto the cooled crust and smooth the top with a spatula. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and fill with hot water until it reaches halfway up the sides of the cheesecake pan (water bath).
- 5
Bake for 55-65 minutes—the cheesecake should jiggle slightly in the center when gently shaken, but the outer 2 inches should be set and firm. Turn off the oven, crack the door open about 2 inches, and let the cheesecake sit for 1 hour to cool gradually and prevent cracking.
- 6
Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight until thoroughly chilled. While chilling, prepare the topping: combine fresh blackberries, honey, and lemon juice in a small saucepan over medium-low heat, stirring gently for 5-7 minutes until the berries soften and release their juice. Cool completely before using.
- 7
Run a thin knife around the edges of the chilled cheesecake to loosen it from the pan, then release the springform carefully. Top with the cooled blackberry lavender compote just before serving, distributing the berries and syrup evenly across the surface. Slice with a hot, damp knife, wiping clean between cuts for neat servings.
Tools you’ll need
- 9-inch springform pan
- Roasting pan
- Electric mixer
- Large mixing bowl
- Small saucepan
- Spice grinder or mortar and pestle
- Fine-mesh sieve
- Aluminum foil
- Thin-bladed knife
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