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a soft cheesecake swirled with deep purple blueberry compote and topped with fresh blueberries, one slice plated, on a pale ceramic plate in a wide horizontal shot, on a garden table with tiny lavender sprigs, gentle natural light, shallow depth of field, landscape orientation

Blueberry Lavender Cheesecake

A soft and floral vanilla crust cheesecake has swirls of blueberry compote and a hint of lavender.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups vanilla wafer crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.9 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup heavy cream
  • 1 tsp dried culinary lavender
  • 1.5 cups fresh blueberries

Method
 

  1. Warm the heavy cream with the lavender for 10 minutes, then strain out the buds and cool.
  2. Heat the oven to 325F, foil-wrap a 9-inch springform pan, press in the wafer crumbs and butter, and bake 8 minutes.
  3. Simmer 1 cup of the blueberries with a spoonful of sugar until jammy, then cool.
  4. Beat the cream cheese and remaining sugar smooth, mix in the lavender cream, then add the eggs one at a time.
  5. Pour over the crust, swirl in the blueberry compote, and bake in a water bath 50 to 55 minutes until just set.
  6. Cool an hour in the cracked oven, then refrigerate at least 6 hours.
  7. Top with the remaining fresh blueberries before serving.

Notes

Use culinary lavender and a light hand, since too much can taste soapy.