Description
Sweet Blackberry Lavender Cheesecake is a rich and creamy dessert featuring a floral lavender flavor paired with sweet blackberries, topped on a graham cracker crust. It’s an elegant treat perfect for special occasions or a luxurious indulgence.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1 tablespoon sugar
For the Filling:
2 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
¼ cup sour cream
1 cup fresh blackberries (plus additional for topping)
1 teaspoon culinary lavender
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- For the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the springform pan to form a solid crust.
- For the filling: Beat cream cheese until smooth and creamy. Gradually blend in sugar and vanilla extract.
- Add eggs one at a time, mixing well after each addition, ensuring not to overmix.
- Fold in sour cream, fresh blackberries, and culinary lavender, mixing gently to combine.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake for 50-60 minutes, until the edges are set but the center is still slightly jiggly.
- Cool the cheesecake in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- Remove from the pan and serve with fresh blackberries as garnish.
Notes
For a berry-free version, skip the lavender or use another herb, like lemon zest or thyme.
Feel free to substitute graham cracker crumbs with crushed vanilla wafers or a gluten-free crust option.
If using frozen blackberries, thaw and drain them well before adding to the filling.
Ensure that the cheesecake is fully chilled before slicing for the best texture and ease of cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
