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Shocking Lavender Lemon Blueberry Cheesecake Success 10

Lavender Lemon Blueberry Cheesecake
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Create a wonderfully aromatic and creamy Lavender Lemon Blueberry Cheesecake. This dessert balances the floral notes of lavender with bright lemon zest and sweet, juicy blueberries for a truly decadent experience.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted unsalted butter
  • 1/4 cup granulated sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tablespoon dried culinary lavender buds
  • 3 large eggs
  • 1 cup fresh blueberries
  • 1 tablespoon cornstarch (for topping)
  • 1/4 cup water (for topping)
  • 2 tablespoons granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325 degrees F (160 degrees C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar until smooth. Scrape down the sides of the bowl.
  4. Beat in the vanilla extract, lemon zest, lemon juice, and lavender buds until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated.
  6. Pour half of the cream cheese mixture over the cooled crust. Sprinkle half of the blueberries over the filling. Pour the remaining cream cheese mixture on top, then scatter the remaining blueberries over the top.
  7. Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 60 to 70 minutes. The edges should be set, but the center should still jiggle slightly.
  9. Turn off the oven, crack the oven door open, and let the cheesecake cool slowly in the oven for 1 hour.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. For the glaze: Whisk together cornstarch, water, and 2 tablespoons sugar in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear. Let cool slightly. Gently spread the cooled glaze over the top of the chilled cheesecake before serving.

Notes

  • For the best lavender flavor, gently crush the dried lavender buds slightly before adding them to the batter.
  • Always use room temperature ingredients for the cream cheese filling to prevent lumps.
  • A water bath is key to preventing cracks in your cheesecake.
  • If you prefer a stronger lemon flavor, add an extra teaspoon of zest.

Nutrition

Find it online: https://savoryskies.com/lavender-lemon-blueberry-cheesecake/