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Blueberry Lavender Cheesecake

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

Notes

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