Ingredients
Scale
Blackberry Topping
- 6 oz (180g) blackberries, pureed and strained – Fresh or frozen blackberries work well. If using frozen, thaw them first.
- 5 tbsp (65g) sugar – Enhances the natural sweetness of the berries.
- 2 1/2 tsp cornstarch – Helps thicken the sauce for a smooth, glossy topping.
Crust
- 3/4 cup (100g) graham cracker crumbs – Forms the base of the cheesecake. If graham crackers are unavailable, digestive biscuits or vanilla wafers are great substitutes.
- 2 tbsp (26g) sugar – Adds a touch of sweetness to balance the tart filling.
- 3 tbsp (42g) butter, melted – Binds the crust together and adds a rich flavor.
Lavender Cheesecake Filling
- 12 oz (339g) cream cheese, room temperature – The foundation of any good cheesecake. Make sure it is softened to avoid lumps.
- 1/2 cup (104g) sugar – Sweetens the filling without overpowering the lavender.
- 1 1/2 tbsp (12g) flour – Stabilizes the filling and prevents cracking.
- 1/4 cup (58g) sour cream – Adds creaminess and a slight tang for balance. Greek yogurt can be used as a substitute.
- 2 tsp lavender extract – Provides the signature floral flavor. If unavailable, culinary-grade dried lavender steeped in warm cream can be used as an alternative.
- 1/2 tsp vanilla extract – Enhances the overall flavor profile.
- 2 large eggs, room temperature – Helps bind the ingredients together for a smooth texture.
- Violet gel icing color (optional) – Adds a beautiful lavender hue to the filling.
Whipped Cream Topping
- 1/2 cup (120ml) heavy whipping cream, cold – Whips best when chilled.
- 4 tbsp (29g) powdered sugar – Sweetens the whipped cream and helps stabilize it.
- 1/2 tsp vanilla extract – Complements the lavender flavor.
- Violet gel icing color (optional) – For a decorative finish.
- 12–14 blackberries – A fresh garnish that adds a pop of color and flavor.
Instructions
1. Prepare the Blackberry Topping
- In a food processor, blend the blackberries until smooth. Strain the mixture to remove seeds.
- In a medium saucepan, combine the blackberry puree, sugar, and cornstarch. Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches a boil, about five minutes.
- Let it boil for 45 seconds to one minute, then remove from heat. Transfer to a bowl and refrigerate until fully cooled.
2. Make the Crust
- Preheat the oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them lightly with non-stick spray.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Evenly distribute the mixture into the cupcake liners, pressing it firmly into the bottom. Each liner should get about 1 1/2 tablespoons of the crust mixture.
- Bake for five minutes, then remove from the oven and let cool while preparing the filling.
3. Prepare the Cheesecake Filling
- Reduce the oven temperature to 300°F (148°C).
- In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the sour cream, lavender extract, and vanilla extract, mixing until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- If using gel food coloring, gently fold it into the batter until the desired color is reached.
- Divide the cheesecake batter among the cupcake liners, filling them almost to the top.
4. Bake the Cheesecakes
- Bake for 18-20 minutes. The centers should be slightly jiggly but set around the edges.
- Turn off the oven and leave the door closed for 10 minutes.
- Crack the oven door and let the cheesecakes cool for another 15-20 minutes before transferring them to the refrigerator to chill completely.
5. Assemble the Cheesecakes
- Once the cheesecakes are cool and firm, remove them from the cupcake pan.
- Spoon the blackberry topping over each cheesecake.
6. Make the Whipped Cream Topping
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- If using food coloring, gently fold it in.
- Pipe or spoon the whipped cream onto each cheesecake and top with a fresh blackberry.
Notes
- How to Tell When Cheesecake is Done – The center should have a slight wobble but should not look wet. Overbaking can lead to cracks.
- Preventing Cracks – Beating the ingredients on low speed helps prevent air bubbles, which can cause cracks. Cooling gradually in the oven also reduces the risk.
- Storage Tips – Store cheesecakes in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months.
- Prep Time: 1 hour 30 minutes
- Cook Time: 55 minutes