Lavender-Infused Cheesecake with Blackberry Glaze

Indulge in a luxurious fusion of flavors with this Lavender-Infused Cheesecake topped with a luscious Blackberry Glaze. The subtle floral notes of lavender combined with the tangy sweetness of blackberries create a unique and unforgettable dessert experience. Perfect for special occasions or when you simply want to elevate your baking game, this cheesecake is as beautiful as it is delicious.

Ingredients:

Blackberry Glaze:

• 6 oz (180g) fresh blackberries, pureed and strained
• 5 tbsp (65g) sugar
• 2 1/2 tsp cornstarch

Crust:

• 3/4 cup (100g) graham cracker crumbs
• 2 tbsp (26g) sugar
• 3 tbsp (42g) butter, melted

Lavender-Infused Cheesecake:

• 12 oz (339g) cream cheese, softened
• 1/2 cup (104g) sugar
• 1 1/2 tbsp (12g) flour
• 1/4 cup (58g) sour cream
• 2 tsp lavender extract
• 1/2 tsp vanilla extract
• 2 large eggs, at room temperature
• Violet gel food coloring (optional)

Whipped Cream Topping:

• 1/2 cup (120ml) heavy whipping cream, chilled
• 4 tbsp (29g) powdered sugar
• 1/2 tsp vanilla extract
• Violet gel food coloring (optional)
• 12–14 fresh blackberries for garnish

Directions:

Prepare the Blackberry Glaze:

1. In a small saucepan, combine the pureed and strained blackberries, sugar, and cornstarch.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
3. Set aside to cool completely.

Make the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.
3. Press the mixture firmly into the bottom of a 7-inch (18 cm) springform pan.
4. Bake for 8-10 minutes, then remove and let cool.

Prepare the Lavender-Infused Cheesecake:

1. In a large mixing bowl, beat the softened cream cheese, sugar, and flour together until smooth.
2. Add in the sour cream, lavender extract, and vanilla extract, mixing until well combined.
3. Add the eggs one at a time, beating on low speed until just incorporated.
4. If using, gently fold in the violet gel food coloring until you achieve your desired shade.

Bake the Cheesecake:

1. Pour the lavender cheesecake batter over the cooled crust in the springform pan.
2. Smooth the top with a spatula.
3. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the cheesecake pan.
4. Bake in the preheated oven for 45-55 minutes, or until the center is slightly set and the edges are lightly golden.
5. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
6. Transfer to the refrigerator and chill for at least 4 hours, or overnight.

Make the Whipped Cream Topping:

1. In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
2. If desired, add a small amount of violet gel food coloring to tint the cream.

Assemble the Cheesecake:

1. Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
2. Spread the blackberry glaze evenly over the top of the cheesecake.
3. Pipe or dollop the whipped cream around the edges, and garnish with fresh blackberries.

Final Thoughts

This Lavender-Infused Cheesecake with Blackberry Glaze is not only a feast for the taste buds but also a stunning centerpiece for any dessert table. The delicate lavender flavor perfectly complements the rich, creamy cheesecake, while the vibrant blackberry glaze adds a touch of elegance. Enjoy this sophisticated treat at your next gathering or savor it as a luxurious dessert for yourself.

Prep Time: 25 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 20 minutes plus chilling
Kcal: 310 per slice
Servings: 8 slices