Discover the enchanting combination of blueberries and lavender in this exquisite cheesecake, where a crumbly biscuit base meets a creamy, luscious filling, dotted with juicy blueberries. This cake embodies a delightful contrast between the buttery crunch of its base and the smooth, rich texture of the mascarpone and cream cheese blend, elevated by the subtle hint of lavender which provides a unique floral undertone.
Why You’ll Love This: This cheesecake offers a refreshing twist on a classic dessert. The addition of lavender not only infuses the cheesecake with a sophisticated flavor but also makes each bite aromatic, enhancing the natural sweetness of the blueberries. The smooth and creamy texture of the mascarpone enriches the experience, making it a decadent treat.
Perfect Occasion: This blueberry and lavender cheesecake is perfect for special occasions that call for something uniquely elegant. It’s an ideal choice for garden parties, spring celebrations, or as a stunning finale to a fine dining experience. Its visual and flavor profiles make it a memorable dessert for Mother’s Day or anniversaries.
Decoration Tips: Adorn the top of your cheesecake with fresh blueberries and small sprigs of lavender for a charming and rustic look. Consider dusting with powdered sugar or drizzling with a blueberry coulis to add an extra touch of sweetness and style.
Ingredients:
- For the Base:
- 200g dry biscuits, finely crushed
- 100g butter, melted
- For the Cream:
- 500g mascarpone cheese
- 200g cream cheese
- 2 whole eggs
- 1 egg yolk
- 4-5 tablespoons sugar
- 150g blueberries
- For Decoration:
- Additional blueberries, as desired
- Lavender sprigs
Instructions:
- Prepare the Base:
- Combine the crushed biscuits with melted butter. Press the mixture into the bottom of an 18cm springform pan lined with parchment paper. Refrigerate for 20 minutes to set.
- Prepare the Filling:
- In a mixing bowl, blend the mascarpone and cream cheese until smooth.
- In a separate bowl, whisk the whole eggs, egg yolk, and sugar until creamy. Combine this mixture with the cheese mixture, stirring gently. Fold in the blueberries and mix carefully.
- Pour the cheese and blueberry mixture over the biscuit base. Smooth the top with a spatula.
- Baking:
- Bake the cheesecake in a preheated oven at 160°C for 60-70 minutes or until set and the edges are slightly golden. Remove from the oven and allow to cool completely before removing from the pan.
- Decoration:
- Decorate the top of the cheesecake with fresh blueberries and lavender sprigs. Chill in the refrigerator before serving.
Enjoy this heavenly blueberry and lavender cheesecake that marries fruity and floral notes in a beautifully rich and creamy dessert!
