Indulge in a midnight cheesecake featuring an easy blueberrylavender swirl This desserts creamy texture and bold flavors will delight your palate 155 chars
Ingredients
Scale
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup granulated sugar
½ cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour (optional, for stability)
1 cup fresh or frozen blueberries
2 tablespoons honey
1 teaspoon dried lavender
1 tablespoon lemon juice
Instructions
Preheat the oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for about 10 minutes, or until it’s set and golden brown. Let it cool.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and mix until well combined. Then, add sour cream, eggs one at a time, and vanilla.
Stir in the flour if desired for a firmer cheesecake.
In a small saucepan, combine blueberries, honey, lavender, and lemon juice over medium heat. Cook while stirring gently until the blueberries burst and the mixture thickens slightly. Let it cool.
Spread half the cheesecake filling onto the crust, then add a layer of blueberry lavender mixture. Pour the remaining cheesecake filling on top and finish with the rest of the mixture. Swirl gently with a knife.
Bake for about 50-60 minutes until the edges are set and the middle is slightly jiggly.
Let it cool in the oven for about an hour and then refrigerate for at least 4 hours, preferably overnight.
Notes
This Easy Blueberry Lavender Swirl Dessert offers a velvety texture with light floral notes and the tantalizing sweetness of blueberries, making it the perfect end to a cozy evening.
