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Midnight Cheesecake Recipe: Easy Blueberry Lavender Swirl Dessert

Midnight Cheesecake Recipe: Easy Blueberry Lavender Swirl Dessert
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Indulge in the decadent Midnight Cheesecake Recipe: Easy Blueberry Lavender Swirl Dessert, a perfect combination of rich, creamy cheesecake and a delightful blueberry lavender swirl. This stunning dessert not only satisfies late-night cravings but also serves as an impressive centerpiece for any occasion. With simple ingredients and straightforward steps, you can create a bakery-quality treat that will leave your guests in awe. Whether you’re hosting a gathering or enjoying a quiet evening at home, this cheesecake is sure to elevate your dessert experience with its unique flavor profile and breathtaking presentation.

Ingredients

Scale
  • 2 cups graham cracker crumbs (180g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • Pinch of salt (optional)
  • 24 ounces cream cheese, room temperature (680g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup sour cream, room temperature (120g)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 cup fresh or frozen blueberries (150g)
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon lemon juice (15ml)
  • 1/2 teaspoon dried culinary lavender
  • 1 teaspoon cornstarch
  • 2 tablespoons water (30ml)

Instructions

  1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until the texture resembles wet sand. Press evenly into the bottom of the pan. Bake for 10 minutes and set aside to cool.
  3. In a small saucepan, combine blueberries, sugar, lemon juice, lavender, cornstarch, and water. Bring to a simmer over medium heat while stirring frequently. Cook for 5-6 minutes until berries burst and mixture thickens. Remove from heat and let cool; mash or blend for a smoother consistency if desired.
  4. In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth (about 2-3 minutes). Scrape down sides often. Add sour cream and vanilla; mix until just combined. Add eggs one at a time on low speed after each addition; add a pinch of salt. Mix just until creamy and uniform.
  5. Pour filling over cooled crust while smoothing the top. Drop spoonfuls of blueberry lavender compote over the surface (about half). Swirl gently with a knife or skewer.
  6. Place your springform pan on a baking sheet and bake for 50-60 minutes; edges should be set but center jiggles slightly. Tent loosely with foil if it starts browning too much.
  7. Turn off the oven; crack open the door and let cheesecake cool inside for an hour. Transfer to a wire rack to cool to room temperature. Run a thin knife around edge to loosen; chill in fridge for at least 6 hours or overnight.
  8. Before serving, spoon remaining blueberry lavender compote over top. Slice with a sharp knife that's been heated under hot water to achieve clean cuts.

Nutrition

Find it online: https://epichistorian.com/midnight-cheesecake-recipe-easy-blueberry-lavender-swirl-dessert/