Description

A rich, creamy cheesecake with a mesmerizing blueberry lavender swirl, perfect for late-night cravings or special occasions. This show-stopping dessert is easy to make and delivers bakery-quality flavor with simple ingredients.

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, about 3 blocks)
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

Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
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 and bake for 10 minutes. Set aside to cool.
In a small saucepan, combine blueberries, sugar, lemon juice, lavender, cornstarch, and water. Bring to a simmer over medium heat, 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 swirl if desired.
In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth, about 2-3 minutes. Scrape down the sides often. Add sour cream and vanilla; mix until just combined. Add eggs one at a time, beating on low after each. Add a pinch of salt. Mix just until creamy and uniform.
Pour the filling over the cooled crust, smoothing the top. Drop spoonfuls of blueberry lavender compote over the surface (about half). Swirl gently with a knife or skewer.
Place the springform pan on a baking sheet and bake for 50-60 minutes. The edges should be set, but the center will still jiggle slightly. Tent loosely with foil if browning too much.
Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour inside. Transfer to a wire rack and cool to room temperature. Run a thin knife around the edge to loosen. Chill in the fridge at least 6 hours, preferably overnight.
Before serving, spoon remaining blueberry lavender compote over the top. Slice with a sharp, hot knife. Enjoy!

Notes

For best results, use room temperature ingredients to avoid lumps. Don’t overmix once eggs are added to prevent cracks. If cracks appear, cover with extra compote or whipped cream. Cheesecake tastes best after chilling overnight. Gluten-free and dairy-free adaptations are possible. For mini cheesecakes, use a muffin tin and reduce bake time to 20-22 minutes.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 370
Sugar: 24
Sodium: 220
Fat: 24
Saturated Fat: 14
Carbohydrates: 34
Fiber: 1
Protein: 6

Keywords: cheesecake, blueberry lavender, midnight dessert, easy cheesecake, swirl cheesecake, creamy cheesecake, showstopper dessert, comfort food, party dessert