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Midnight Cheesecake

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A rich and creamy cheesecake with a delightful blueberry lavender swirl, perfect for gatherings or indulgent nights in.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup blueberries
  • 2 tablespoons lavender flowers (dried or fresh)
  • 1/2 cup sugar (for blueberry lavender swirl)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with a touch of butter or cooking spray.
  2. Create the crust by mixing graham cracker crumbs with melted butter until fully combined.
  3. Press this mixture firmly into the bottom of your prepared springform pan.
  4. Beat the softened cream cheese and sugar together until smooth and creamy.
  5. Add the vanilla extract, mixing well to incorporate.
  6. Incorporate the eggs one at a time, mixing just until each is incorporated.
  7. Stir in the sour cream until the mixture is perfectly smooth.
  8. Pour the cream cheese mixture over the crust in the springform pan.
  9. Combine blueberries, 1/2 cup sugar, lavender, and lemon juice in a small saucepan over medium heat.
  10. Cook until the blueberries burst and the mixture thickens.
  11. Swirl the blueberry lavender mixture into the cheesecake batter with a knife or skewer.
  12. Bake for 55-60 minutes, until the center is set with a light jiggle.
  13. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
  14. Refrigerate for at least 4 hours or overnight before serving.

Notes

Serve with powdered sugar or fresh whipped cream. Pairs beautifully with tea or prosecco.

Nutrition

Find it online: https://www.nailzspa.com/midnight-cheesecake-cheesecake/

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