Luscious Blackberry Lavender Cheesecakes (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1 cup graham cracker crumbs
02 -
2 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
16 ounces cream cheese, softened
04 -
½ cup granulated sugar
05 -
2 large eggs
06 -
¼ cup sour cream
07 -
1 teaspoon vanilla extract
→ Flavoring
08 -
¼ cup blackberry puree
09 -
½ teaspoon dried culinary lavender
→ Optional Garnish
10 -
Fresh blackberries
11 -
Sprigs of fresh lavender
12 -
Whipped cream
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners.
02 -
In a small bowl, combine the graham cracker crumbs and melted butter, mixing until the texture resembles wet sand. Divide the mixture evenly among the muffin cups (about 1 tablespoon per cup) and press firmly into the bottom to form the crusts.
03 -
In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
04 -
Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until just combined. Be careful not to overmix.
05 -
Divide the cheesecake batter evenly between two bowls. In one bowl, gently fold in the blackberry puree until fully incorporated. In the other bowl, add the dried culinary lavender and mix well.
06 -
Spoon the lavender batter into each muffin cup, filling each about halfway. Then top with a layer of blackberry batter. For a marbled effect, gently swirl the two batters with a toothpick or skewer.
07 -
Bake the cheesecakes in the preheated oven for 20-25 minutes, or until the centers are almost set but still slightly jiggly.
08 -
Remove from the oven and let the cheesecakes cool in the muffin tin for 30 minutes. Then transfer to the refrigerator and chill for at least 2 hours or overnight to allow them to set completely.
09 -
Once chilled, carefully remove the paper liners if desired. Serve the mini cheesecakes cold, optionally garnished with fresh blackberries, a small sprig of lavender, or a dollop of whipped cream.
# Notes:
01 -
For the best flavor, make these mini cheesecakes a day ahead to allow the lavender flavor to fully develop.
02 -
To make blackberry puree, blend fresh or frozen blackberries and strain through a fine-mesh sieve to remove seeds.
03 -
Store these cheesecakes in the refrigerator for up to 3 days or freeze for up to a month.
04 -
For a more pronounced marbled effect, use a toothpick to create swirls in the top of each cheesecake before baking.