Ingredients
Scale
Blackberry Topping
- 6 oz (180g) blackberries, pureed and strained
- 5 tbsp (65g) sugar
- 2 1/2 tsp cornstarch
Crust
- 3/4 cup (100g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 3 tbsp (42g) butter, melted
Lavender Cheesecake Filling
- 12 oz (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 1/2 tbsp (12g) flour
- 1/4 cup (58g) sour cream
- 2 tsp lavender extract
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- Violet gel icing color (optional)
Whipped Cream Topping
- 1/2 cup (120ml) heavy whipping cream, cold
- 4 tbsp (29g) powdered sugar
- 1/2 tsp vanilla extract
- Violet gel icing color (optional)
- 12–14 blackberries
Instructions
- Prepare the Blackberry Topping
- Puree blackberries in a food processor until smooth. Strain to remove seeds.
- Combine the puree, sugar, and cornstarch in a saucepan. Cook over medium-low heat, stirring constantly until thickened and boiling (about 5 minutes).
- Allow it to boil for 45 seconds to 1 minute, then transfer to a bowl to cool completely in the refrigerator.
- Preheat the Oven and Prepare the Crust
- Preheat the oven to 325°F (162°C). Line a cupcake pan with liners and spray with non-stick spray.
- Mix graham cracker crumbs, sugar, and melted butter until well combined.
- Divide the crust mixture evenly among the cupcake liners (about 1 1/2 tablespoons each) and press it firmly into the bottoms.
- Bake for 5 minutes, then remove from the oven and let cool.
- Make the Lavender Cheesecake Filling
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Scrape down the sides of the bowl as needed.
- Mix in sour cream, lavender extract, and vanilla extract. Beat on low speed until combined.
- Add eggs one at a time, mixing on low speed after each addition. Scrape the bowl to ensure the batter is smooth.
- If desired, add violet gel icing color and fold gently.
- Bake the Cheesecakes
- Divide the cheesecake batter evenly among the cupcake liners, filling them almost to the top.
- Bake for 18-20 minutes, then turn off the oven and leave the door closed for 10 minutes.
- Crack the oven door slightly and allow cheesecakes to cool for 15-20 minutes before transferring them to the refrigerator to cool completely.
- Assemble the Cheesecakes
- Once cooled and firm, remove cheesecakes from the pan.
- Spoon the prepared blackberry topping onto each cheesecake, spreading it evenly.
- Prepare the Whipped Cream Topping
- In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
- Add violet gel icing color if desired and gently fold to mix.
- Pipe whipped cream onto each cheesecake and garnish with a fresh blackberry.
Notes
- Using Fresh or Frozen Blackberries:
- Fresh blackberries work best for making the topping, but if they’re out of season, frozen blackberries can be used as well. Just be sure to thaw them before pureeing.
- Avoid Overmixing the Cheesecake Batter:
- When preparing the cheesecake filling, mix the ingredients on low speed to prevent incorporating too much air. Overmixing can cause the cheesecakes to crack during baking.
- Room Temperature Ingredients:
- Ensure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth, lump-free batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes